MGHS

For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

MEXICAN CHOCOLATE CAKE 

Ingredients Amount Method
flour
sugar		 2 1/2 cups
2 1/2 cups		 Mix together in large mixing bowl - set aside.
butter
vegetable oil
cocoa
water		 2/3 cups
2/3 cups
3 tbs.
2/3 cups		 Mix together in medium (sauce pan).  Bring to a boil.  
Add to dry ingredients.
buttermilk
eggs
soda
cinnamon
vanilla		 2/3 cups
3
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.		 Add to above mixture.  Pour into greased 9x13" pan.  
Bake at 400 degrees for 25-30 min.  Pour icing over while warm.
margarine
cocoa, sifted
milk		 1/3 cup
1/4 cup
2 1/2 T		 In saucepan, bring to a boil, margarine, sifted cocoa, & milk. Remove from heat.
sugar, powdered
vanilla
pecans, chopped		 2 cups
1/2 tsp.
1/2 cup		 Add sugar + vanilla and beat until smooth.  
Pour over hot cake - top with chopped pecans if desired.

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