Easy Mexican-Style Chocolate Cake

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!

• Ready In: 40 mins
• Yields: 1 cake

Ingredients

• 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

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.