Reviewed: Oct. 17, 2009

While the cake was tasty and moist, it was very difficult to remove from the pan. Rather than greasing and flouring the pan it should be lined with parchment if the layers are to be removed. Mine fell apart while taking it out of the pan. A little disappointing.

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KATFOWLER

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Reviewed: Aug. 11, 2009

This cake is awesome! I used vanilla frosting in the middle and chocolate frosting on the outside - it got rave reviews at a recent Fiesta birthday party!

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Sue

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Reviewed: Jun. 17, 2009

I like this because it is moist enough you don't need any frosting! I took this to work on Cinco De Mayo to serve to the residets. One of the staff members (a Mexican woman) just had to have the recipe. I forgot and she kept asking me for it. Finally I went into the office and used the computer to get her the recipe. She says her family loves it.

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DeanaG73

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Reviewed: May 7, 2009

I love to bake and this is truly the most moist chocolate cake I have ever made. All my friends raved about it. I did not have sour milk so I used a mixture of full fat milk and sour cream which worked fine. I put the mix in two round tins and iced it with dark chocolate fudge icing. I am going to try it without the cinnamon for a chocolate fudge cake. I will definitely be using this often.

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Vanessa

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Reviewed: May 5, 2009

Very tasty. I had a very hard time getting it out of the pans though. Both parts of the cake broke in half as I was trying to get them out. Maybe I should have floured the pans first.

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miss28

Cooking Level: Beginning

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Reviewed: Mar. 29, 2009

This was light, moist and delicious. I also replaced the sour milk with orange juice and it came out perfectly. I halved the recipe and made it in one round 9" tin and baked for 20 mins in the oven. The cake mixture was so liquid going into the tin and so thin when it came out of the oven I was a bit worried - but it was perfect. That's how it is supposed to be. A thin layer of frosting on top added and extra bit of sweetness.

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Tinasparkle

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Nov. 16, 2008

Very tasty. Normally I don't change a recipe the first time I make it, but I kept tasting the batter and wanting it to be spicier so I added a bit of cayenne pepper and ground anise and also doubled the cinnamon. I also used only 1/2 of the cocoa power and 1/4 c mexican chocolate and 1 cup brown sugar + 1 cup white rather than using all white sugar. I made a chocolate ganache with cinnamon and cayenne pepper to go on top. Very good. Keeper for sure!

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Aug. 26, 2008

Wonderfull recipe. Very simple!

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Paula Evans

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Highlands, Texas, USA

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Reviewed: Aug. 2, 2008

This recipe was wonderful and INCREDIBLY moist. The only changes I made/recommend is adding more spices. I added a little allspice, nutmeg and chili powder, and it was sooooo amazing. I also topped it with the coffee cinnamon frosting from this site and used chocolate frosting on the sides and inbetween layers. (used two 9X9 cake pans for 24 minutes). Wonderful, thank you!

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Carrie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Queens, New York, USA

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Reviewed: May 7, 2008

Very easy recipe. I've made this both as a cake and cupcakes. Cut the recipe in half to make 12 nice size cupcakes. It's a mild chocolate flavor, nicely accented with the cinnamon. Make sure the margarine (or butter, which I used) is very soft, and it will incorporate into the batter much easier. Used the cinnamon coffee icing, also on this site, as recommended by others.

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melby7

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

Very good cake - instead of milk or oj, I used a small jar of orange marmalade which I melted down with the butter and I only put in a cup of sugar. The scattered orange pieces add a nice element. I also doubled the cinnamon, added a touch of cardamom and cayenne. Final product is not too sweet, which I like but for others, I topped with powdered sugar and added decoration ("happy birthday" wish) with the vanilla buttercream icing on this site.

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ANNEJ4

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

I use a recipie similar to this one but needed to make some adjustments to get the same taste as the 1st mexican chocolate cake I had. I added a pinch more cinnamon and replaced the water with brewed coffee. It is very moist and perfect for a sweet tooth. would be great with hot fudge.

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Amanda C

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

I used the OJ instead of sour milk, added 1 tsp cayanne pepper,1 tsp cardamon, increased the cinnamon to 1 tbsp and added 1 tsp cinnamon extract. I bake this regularly for many different people.

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jennicakes

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

I made this over Christmas and my Father-in-law wants me to make it all the time.

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Nikki's Cooking

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Reviewed: Dec. 5, 2007

Oh my G*d yes! A few changes though: I used pineapple/orange juice instead of the milk and added about 1 tsp. chipotle chili powder. Butter not margarine. Also 1/4 cup tequila as part of the water. I used the coffee/cinnamon frosting others recommended but with espresso powder. I had people on low carb diets begging for pieces to take home. This is a keeper--I sent this recipe to my mom.

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Tim Grair

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 26, 2007

I would have rated it a five, except that it was a bit thin, and I even made it in a 9 x 13 pan. It was so easy, the flavor was delicious and the texture was great. A bit of a cross between a brownie and cake, but I like it that way. I frosted it with the recipe for Cinnamon Coffee Frosting from this site an it was a huge hit at Thanksgiving dinner!

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AMBERKRYNOCK

Cooking Level: Expert

Home Town: Hamilton, Michigan, USA

Living In: Welch, West Virginia, USA

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Reviewed: Nov. 20, 2007

this was delicious. got lots of compliments. I used buttermilk. for sugars used 3/4 c. white sugar, and 3/4 cups brown sugar. butter instead of margerine. I also added a tsp of cayanne pepper, 1/2 cup chopped pecans, and 1/2 cup coconut. frosted with a cinnamon vanilla butter cream.

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LAFORGIAM

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Sep. 17, 2007

I made this cake using oj instead of sour milk and with the addition of cardomom, ground cloves and a touch of cayenne pepper. It was so moist and dark and wonderful on the inside, but looked a bit of a mess on the outside, a bit like a giant muffin, with a big crack running across the top. It also kind of fell apart when I moved it or attempted to cut it. But being a beginner, this could well have been my own fault, maybe I made a mistake somewhere along the way. And I also found it took much longer to cook than was indicated - I took it out after half an hour and though the top was cooked it actually wobbled, because inside it was still liqiud. However, I must emphasize, when it was finally done, it tasted great!

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wildflower

Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

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Reviewed: May 7, 2007

This cake was great. I halved the recipe and made it in a 9x11 pan. I put chocolate icing on it and I used the OJ instead of sour milk. It was fantastic! :) Very tasty.

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Danya

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Reviewed: 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!

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dreamysweets

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Mexican Chocolate Cake

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