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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    Susan Doyle's Note:

    Delicious, requested in your newsletter. It is from Bon Apetit, February 1995

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    Ingredients:

    Serves: 12

    Yield:

    Cake

    Units: US | Metric

    For Cake

    For Frosting

    Directions:

    1. 1
      For Cake: Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Butter and flour 13x9x2-inch baking pan.
    3. 3
      Combine sugar, flour, cinnamon, baking soda, and salt in large bowl.
    4. 4
      Whisk buttermilk, butter, and cocoa powder in heavy large saucepan over medium-low heat until butter melts.
    5. 5
      Pour over flour mixture and whisk to combine.
    6. 6
      Add eggs and vanilla; whisk to blend.
    7. 7
      Pout into pan.
    8. 8
      Bake until tester inserted into center comes out clean, about 40 minutes.
    9. 9
      Transfer to rack and cool completely.
    10. 10
      Run knife around pan sides to loosen cake.
    11. 11
      Turn cake out onto platter.
    12. 12
      Spread frosting over top and sides of cake.
    13. 13
      Press enough pecans onto sides of cake to cover.
    14. 14
      Sprinkle cake with remaining pecans.
    15. 15
      (Can be made 1 day ahead. Cover; let stand at room temperature.) For Frosting: Melt butter in medium saucepan over medium heat.
    16. 16
      Add cocoa, buttermilk, espresso powder, vanilla, and cinnamon; whisk until smooth.
    17. 17
      Remove from heat.
    18. 18
      Place powdered sugar in bowl.
    19. 19
      Pour hot cocoa mixture over.
    20. 20
      Using electric mixer, beat until smooth.
    21. 21
      Use immediately.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Chocolate Cake

    Serving Size: 1 (193 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 724.2
     
    Calories from Fat 348
    48%
    Total Fat 38.7 g
    59%
    Saturated Fat 16.9 g
    84%
    Cholesterol 97.7 mg
    32%
    Sodium 211.0 mg
    8%
    Total Carbohydrate 94.7 g
    31%
    Dietary Fiber 5.4 g
    21%
    Sugars 73.2 g
    293%
    Protein 7.9 g
    15%

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