Mexican Chocolate Cake

  • Servings: 12
  • Serving Size: 2" x 2" piece
  • Recipe by: Bradley Wunderlich
Mexican Chocolate Cake
4.7/5 rating (3 votes)

Ingredients:

  • Cake
  • ½ stick butter
  • ¼ cup vegetable oil
  • 1 ounce. unsweetened chocolate
  • ½ cup water
  • 1 cup flour
  • ½ tsp baking soda
  • 1 cup sugar
  • ¼ cup buttermilk
  • 1 egg, beaten
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • Icing
  • ½ stick butter
  • 1 oz. unsweetened chocolate
  • 3 tbsp buttermilk
  • ½ pound powered sugar
  • ½ tsp vanilla
  • ½ cup Nature's Eats Pecan Pieces

Live deliciously with this sweet peek of Mexico, courtesy of Nature’s Eats.

Directions

  1. Combine butter, oil, chocolate and water in pot. Heat until melted.

  2. In large mixing bowl put dry ingredients. Add melted chocolate pot mixture and stir. Pour into a greased 9 x 11 pan.

  3. Cook for 20-25 minutes at 350 degrees.

  • Icing: Combine butter, chocolate, and milk in a small pot, over medium heat until bubbles form. Slowly add powdered sugar while you stir. Remove from heat. Add vanilla and stir. Spread over warm cake and sprinkle Nature's Eats Pecan Pieces on top.

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