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    You are in: Home / Recipes / Mexican Chocolate Cake Recipe
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    Mexican Chocolate Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 18, 2011

      This cake is supermoist and unique. This same recipe I initially found in one of my cookbooks under "Southwest Chocolate Cake". The only difference was that the cookbook called for the addition of a 1/2 t. salt in the cake batter.
      I too (per other reviewers) have used the sour milk method vs. using buttermilk with success. I felt this cake called for a lot of sugar, so I did reduce the original 2 c.called for by a half cup. It was still very sweet. The topping my cookbook calls for is also identical, with the exception that it calls for 7 oz. canned coconut. Try it, I think you'll like it!

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    • on June 19, 2007

      Awesome cake! The cinnamon flavor is really good. I made this for a family gathering and everyone raved about it. Made for ZWT3 2007.

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    • on June 27, 2006

      The cake was great!!! The chef kids preparing the dessert found the recipe easy to read and follow. Our guest were in awe of the flavor and the presentation. Thanks for such a great recipe.

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    • on June 09, 2005

      I too have been making this for years and it's SOOOO GOOD. The only thing I do different is substitute the sour milk for buttermilk.

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    • on May 03, 2005

      I made this as posted, except in two 9 inch pans. Texture was lovely, moist and fine. The flavor, however, was different from what I expected. It has an unusual, almost artificial tasting sweetness, probably from the sour milk. DS loved it, but DH, DD and I weren't so sure. I will make it again, but use regular milk and see if that helps.

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    • on September 15, 2002

      I have been making this cake for years and it is a real winner. I bake it in a jelly roll pan and it feeds a large group. It also freezes well.

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    • on June 27, 2002

      This is an easy cake to make, and the cinnamon gives it an intriguing flavor. Since the person I baked it for is expecting a baby in December, I poured about 3/4 cup of the batter into a stainless steel bowl, and the rest into a 9x13" pan. When cool, I placed the the rectangle on a purchased cardboard serving "platter". The sphere was removed from the bowl, and hollowed out a little. I also removed some of the cake from the center of the rectangle. I couldn't find a plastic baby, but did find a little plastic ape at a craft store, which I placed in the hollowed-out portion of the rectangle. I poured raspberry filling over the top, then covered with the sphere. The cake was then frosted. At serving time, we performed a "C-Section". It should be noted that the mother-to-be is a nurse, henceforth not squeemish about this procedure. Everyone at the table was "in stitches" with laughter. Pam Luna

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    Nutritional Facts for Mexican Chocolate Cake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 423.1
     
    Calories from Fat 177
    41%
    Total Fat 19.7 g
    30%
    Saturated Fat 7.8 g
    39%
    Cholesterol 49.1 mg
    16%
    Sodium 130.3 mg
    5%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 47.4 g
    189%
    Protein 3.2 g
    6%

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