Easy Mexican-Style Chocolate Cake

Total Time
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
  2. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
  3. 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.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
  5. Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
  6. Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.


Most Helpful

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!

Petalpages May 01, 2011

I have made this three times so far, and love it. I made a few changes though, because I found it to be too sweet the first time. I just replaced the unbleached cane sugar with an equal amount of (additional) grated mexican chocolate. I also added 1/8 tsp of ground black pepper and replaced the rest of the spices with an equal amount of Penzy's Cake Spice (with a little additional cardamom). Very forgiving recipe - I've clabbered skim milk with lemon juice when I was out of buttermilk and reduced or omited the butter with very little difference to the texture of the finished product. Served with Dulce de Leche ice cream - yum!

SassyStew May 06, 2007

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