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

    Mexican Chocolate Cake. Photo by PaulaG

    1/1 Photo of Mexican Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    TexasKelly's Note:

    This is another one from Cooking Light. A little detailed, but well worth it--and it's light! Cooling time not included in cooking time.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
    3. 3
      Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
    4. 4
      Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
    5. 5
      Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
    6. 6
      Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
    7. 7
      Add egg whites, 1 at a time, beating well after each addition.
    8. 8
      Add yogurt, vanilla, and egg, beating until blended.
    9. 9
      Gradually add flour mixture, beating until combined.
    10. 10
      Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
    11. 11
      Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
    12. 12
      Remove from oven, cool 10 minutes in pan.
    13. 13
      Place a plate upside down on top of cake; invert cake onto plate.
    14. 14
      Carefully peel off wax paper.
    15. 15
      Combine milk and chocolate in a small microwave safe bowl.
    16. 16
      Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
    17. 17
      Cool slightly; drizzle over cake.
    18. 18
      Let glaze set; sprinkle with powdered sugar.

    Ratings & Reviews:

    • on August 16, 2006


      I've made this cake twice, and it turned out great each time. We enjoy the smooth texture and chocolate taste in this relatively light cake. I also used the egg yolks instead of an additional egg.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2005


      The directions are very detailed but perfect. I used my homemade plain yogurt and instead of using an extra large egg, I did go ahead and add the 3 egg yolks. The cake rose well and was moist. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chocolate Cake

    Serving Size: 1 (112 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.6
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 4.5 g
    Cholesterol 42.3 mg
    Sodium 179.3 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 1.9 g
    Sugars 33.6 g
    Protein 6.5 g

    The following items or measurements are not included:


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