Mexican Chocolate Cake

Cinco de Mayo - World Cuisine

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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 36

Yield: 1 - 12x18 inch pan

Mexican Chocolate Cake

Ingredients

2 cups all-purpose flour

¼ cup unsweetened cocoa powder

2 cups white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ cup margarine

softened

½ cup vegetable oil

1 cup water

½ cup sour milk

2 eggs

1 teaspoon vanilla extract

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Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.

Step 2

In a large bowl stir together the flour cocoa sugar baking soda and cinnamon. Add the margarine oil water sour milk eggs and vanilla mix until smooth. Spread evenly into the prepared pan.

Step 3

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutritional Information

Mexican Chocolate Cake

Servings Per Recipe:36

Calories: 125.1

% Daily Value *

Protein: 1.3g 3%

Carbohydrates: 17g 6%

Dietary Fiber: 0.4g 2%

Sugars: 11.3g

Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 10.6mg 4%

Vitamin A Iu: 130.7IU 3%

Niacin Equivalents: 0.6mg 4%

Folate: 12.4mcg 3%

Calcium: 8.9mg 1%

Iron: 0.5mg 3%

Magnesium: 5.4mg 2%

Potassium: 27.3mg 1%

Sodium: 69.7mg 3%

Thiamin: 0.1mg 6%

Calories From Fat: 54.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.