Recipe by COOKGIRl
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!
Top Review by Petalpages
Great cake! Perfect with coffee as you said. I served it at church for our coffee hour today and there wasn't a single piece left at the end. I followed the directions as written. Thanks!
- 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
Directions See How It's Made
- 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.