I was looking for a sculpted-cake recipe and this one is terrific! Very dense crumb that holds up well to sculpting... and a wonderful flavor. (I didn't change the recipe one bit, aside from baking it in 4 small oval layers for about 35 minutes.) Came out very moist and yummy!

Reviewed On: Jun. 2, 2007

THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake, growing up. It is very similar to the "Mexican chocolate cake" on this site, except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils, then remove from heat. Beat in powdered sugar (about 4 cups, but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM!

Reviewed On: Nov. 22, 2006

This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM!

Reviewed On: Nov. 22, 2006