Mario Bosquez S Mexican Chocolate Cake Recipe

Ingredients

1 stick margarine 

1/2 cup oil 

4 tablespoons cocoa 

1 cup water 

2 cups unsifted flour 

1 teaspoon baking soda 

2 cups sugar 

1/2 cup sour milk (buttermilk) 

2 eggs, beaten 

1 teaspoon cinnamon 

1 teaspoon vanilla 

Mario Bosquez’s Mexican Chocolate Icing

Preparation

Preheat oven to 350 degrees. Combine margarine, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.

Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Combine with first mixture.

Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.

Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves.

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