"This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake." — Valerie
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unsweetened cocoa powder
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!
This recipe was a flop. I used hard margarine and this does not work, it should be specified as soft margarine in the recipe if that works. I have never mixed margarine with the liquid, but rather sugar.
COOKGIRL is not easy to impress. But this is a very good cake recipe. I made a few revisions and modifications- for example:- I used regular milk instead of soured milk. Almond milk would make an interesting substitution....? Brown sugar and cane sugar in equal amounts give this recipe a richer flavor than boring processed white sugar. Also, I added 1/8 tsp of ground cloves, 1/2 tsp. of ground cardamon, 1/2 tsp. of slightly crushed anise seeds to the mixture. The use of Mexican cocoa mix from the import store gave this cake a really spicy flavor in place of regular cocoa powder. (I made adjustments with the amount of sugar used.) After removing the cake from the oven, sprinkle with powdered sugar for an appealing presentation. This cake earns COOKGIRL'S seal of approval or an A++...take your pick.
This cake is so easy to prepare. It has a wonderful flavor. I used 1/2 c. OJ for the milk like one reviewer suggested. Turned out SO GOOD! Everyone loved it. I did make a choc. buttercream frosting to put on top. A real thin layer.
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.
I've made it three times but I've added to the recipe because the first time I couldn't taste the cinnamon. I also added Kahlua in the recipe and to the chocolate fudge icing I used. Then, I dipped strawberries in the icing and decorated the cake. A huge hit!!!!!
This is a great cake. I also used fresh orange juice instead of sour milk. The cinnamon is the perfect touch. It is not your typical cake.
Everyone in my office loved it. Good with chocolate icing. Can also be made in 2 9" round pans(bake about 22 min). Very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chocolate Cake
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 125
** Calories from Fat: 54
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.