Lady Bird Johnson's Mexican Chocolate Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 16 | Ready In: 30-60 minutes
Ingredients:
1/2 cup margarine
1/2 cup vegetable oil
2 ounces unsweetened chocolate
OR
4 tablespoons cocoa powder
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
***Icing***
1/2 cup margarine
4 tablespoons cocoa powder
6 tablespoons milk
1 package (1 pound size) confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans
Directions:
Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.
Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.
Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.
Ice cake while still warm.
Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth.
Recipe Location: https://www.cdkitchen.com/recipes/recs/273/LadyBirdJohnsonsMexicanCh65118.shtml
Recipe ID: 35688
Nutrition:
per serving: 485 calories, 24g fat, 68g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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