Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, December 16, 2010

Mexican Chocolate Cake

 .



For this past Sunday's dessert, on the Feast of Our Lady of Guadalupe, I baked this Mexican Chocolate Cake, the recipe for which I found at Catholic Cuisine. It was divine. Really. It was a lot like a Texas Sheet Cake, which I always enjoy, except for the addition of cinnamon. Mmmm. Cinnamon and chocolate seem to be a quintessential Mexican dessert combo, and they are so yummy. This cake is moist and the icing is rich and buttery and so good you could eat the whole recipe right out of the pan (at least I could!).

This would be a great recipe to enjoy during Las Posadas, the Mexican celebration which begins today, December 16, and remembers the trip that Mary and Joseph made by donkey from Nazareth to Bethlehem, arriving to find "no room at the inn."

I modified the frosting because I did not have a box of powdered sugar and I had no idea (nor the desire to determine) how much powdered sugar is in a box. I also omitted the nuts for allergy reasons.


Mexican Chocolate Cake

1/2 c. butter
1/2 c. oil
4 T. cocoa
1 c. water
2 c. all-purpose flour
1 t. baking soda
2 c. sugar
1/2 c. buttermilk
2 eggs, beaten
1 t. cinnamon
1 t. vanilla

Preheat oven to 350 degrees.
Combine butter, oil, cocoa and water in sauce pan. Heat until butter 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.
Cool slightly and prepare frosting. Pour warm, liquid frosting over cake and spread to edges while cake is just slightly warm.



Mario Bosquez's Mexican Chocolate Icing

1/2 c. butter
4 T. cocoa
6 T. milk
3 cups powdered sugar
1 t. vanilla
1 c. pecans chopped (optional)

Combine butter, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.

Add vanilla, and nuts (if desired). Add powdered sugar and beat with a whisk until smooth. Ice cake while frosting is warm, not stiff.




.

1 comment:

Derbecker said...

I made this for my son's 5th birthday...it was beloved by all. Thanks :)