Saturday, January 29, 2011

0 Mexican Chocolate Cake

This recipe is from the Star Spangled Recipes for Campaign Cookin' by the Daughters of Liberty Republican Women! I loved looking through the different recipes and seeing numerous Houston friends who contributed to this cookbook as well as Lieutenant Governor of Texas Rick Perry and Governor George W. Bush (well that dates this cookbook, doesn't it?!)This is another great cookbook that I would normally pass up to just "google search" a recipe! But sticking to my New Years Resolution, I have found a wonderful and easy Mexican Chocolate Cake recipe!
I made two different sized cakes (as explained below) and the "sheet cake" was devoured in about an hour at school and the 13x9 inch cake was also thoroughly enjoyed at a friend's birthday party! Overall, this cake got many compliments throughout the day!
2 cups flour
2 cups sugar
2 sticks butter
5 Tbsp cocoa
1 c water
1/2 c buttermilk
2 eggs
1 tsp. cinnamon
1 tsp vanilla
Sift together in a large bowl flour and sugar. Mix in saucepan butter, cocoa, and water. Bring to a rapid boil and pour over the flour and sugar; stir until well mixed. Add buttermilk, eggs, cinnamon, and vanilla. Mix well and pour into greased 11x16 inch pan. (this is personal preference. I made two cakes one like a sheet cake in a 11x16 in pan and one more like fudge or brownies in a 13x9 inch pan. Both turned out beautiful!)  Bake 20 minutes at 400 degrees. (if using a 13x9 inch pan cook for 25 to 30 minutes) Frost cake while still hot in pan.
1 stick butter
4 Tbsp cocoa
6 Tbsp milk
1 box powdered sugar (3 3/4 c)
1 tsp vanilla
(this takes about 10 minutes to make. So start making frosting when there are only 10 minutes left of the cake's baking time) In saucepan, melt together butter, cocoa and milk and bring to a boil. Remove from heat. Add and mix powdered sugar and vanilla. Pour over hot cake.
Amy Jones "Star Spangled Recipes for Campaign Cookin' by Daughters of Liberty Republican Women"
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