Mexican Chocolate Cake

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The best damn chocolate cake you will ever eat. A Prince family favorite.

Ingredients

  • CAKE:
  • 1 stick butter
  • ? cup vegetable oil
  • 1 cup water
  • 4 tablespoons cocoa (or 2 squares unsweetened chocolate)
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla (Mexican vanilla is best)
  • ? cup buttermilk
  • 2 eggs, beaten
  • ICING:
  • 1 stick butter
  • 6 tablespoons milk
  • 4 tablespoons cocoa (or 2 squares unsweetened chocolate)
  • 1 box confectioner’s sugar
  • 1 teaspoon vanilla (Mexican Vanilla is best) or almond extract

Directions

  1. CAKE:
  2. Melt together in saucepan: butter, oil water and cocoa.
  3. Mix together in a large bowl: flour, sugar, baking soda, cinnamon, vanilla, buttermilk, eggs.
  4. Add first mixture and beat well.
  5. Pour into greased 13×9 pan. Bake at 350 for 25-30 minutes. Cake is done when finger test leaves no imprint.
  6. ICING:
  7. Five minutes before cake is done, heat together butter, milk, and cocoa until it bubbles around edge. Remove from heat and add the of box confectioner’s sugar. Beat until creamy. Add vanilla, or almond extract. Beat well. Ice cake while still warm. Icing recipe can be doubled for a truly decadent chocolate cake.

This recipe was submitted by sheena on January 29, 2005.

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