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Lady Bird Johnson's Mexican Chocolate Cake

recipe at a glance
Rating: 5/5 5 stars
2 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   16

  

recipe id: 35688
cook method: oven, stovetop

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ingredients

1/2 cup margarine
1/2 cup vegetable oil
2 (1 ounce ea) squares 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.


nutrition

485 calories, 24 grams fat, 68 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



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Registered Member at CDKitchen.com



Member since: August 19, 2013
recipe rating
This is a moist delectable chocolate cake. Absolutely the best I have ever eaten. I omitted the unsweetened chocolate squares and made the tsp of cinnamon a heaping teaspoon. It was fabulous.



Guest at CDKitchen.com



recipe rating
This is an easy cake to make and turns out great - very flavorful and moist. A super birthday cake for a crowd - great with vanilla ice cream.



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