EASY MEXICAN-STYLE CHOCOLATE CAKE

Easy Mexican-Style Chocolate Cake image

This is a modified recipe from allrecipes.com. Very easy to make and doesn't need to be frosted unless you want. I rely on this recipe for those last minute dessert emergencies. Delicious with coffee! A subtle chocolate flavor, rich with spices!

Provided by COOKGIRl

Categories Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 17

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Ingredients

2 cups unbleached flour
1/4 cup mexican chocolate, grated
1 cup dark brown sugar
1/2 cup unbleached cane sugar (or 1/2 cup piloncillo)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon cardamom powder
1/8 teaspoon ground cloves
1/2 teaspoon anise seed, lightly crushed
1/2 cup margarine or 1/2 cup butter, softened to room temperature
1/2 cup vegetable oil
1 cup water
1/2 cup buttermilk, soured or 1/2 cup almond milk
2 eggs
1 teaspoon pure vanilla extract
1/4 cup slivered almonds, toasted (optional)
confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.

Nutrition Facts : Calories 3719.3, Fat 167.8, SaturatedFat 27.8, Cholesterol 376.9, Sodium 2138.3, Carbohydrate 517.3, Fiber 8.5, Sugar 320.8, Protein 43.6