May. 17th, 2013

nverland: (Monthly-May)
[personal profile] nverland
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Mexican Chocolate Cake

8 Tbs (120 ml) butter
1/2 cup (125 ml) vegetable oil
2 oz (55 g) unsweetened chocolate, chopped
1 cup (250 ml) water
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
2 cups (500 ml) sugar
1/2 cup (125 ml) buttermilk
2 eggs, beaten
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla

Combine the butter, oil, chocolate, and water in a small saucepan and heat over low heat, stirring until the chocolate is melted. Combine the remaining ingredients in a mixing bowl and stir in the chocolate mixture. Pour into a greased 9x13-inch (22x33 cm) baking pan and bake in a preheated 350F (180C) oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Frost with Mexican Chocolate Icing, below. Serves 8 to 10.

Mexican Chocolate Icing

8 Tbs (120 ml) butter at room temperature
2 oz (55 g) unsweetened chocolate, chopped
1/4 cup (60 ml) milk
1 lb (450 g) powdered (confectioner’s) sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla
1/2 cup (125 ml) chopped walnuts or pecans

Combine the butter, chocolate, and milk in a small saucepan and heat over low heat, stirring until the chocolate has melted. Remove from the heat and stir in the sugar gradually. Stir in the remaining ingredients and frost the cake while the icing is still warm.

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