Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Mexican
Ingredients: 1 teaspoon baking soda; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 118 milliliters margarine, softened; 118 milliliters sour milk; 59 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 118 milliliters vegetable oil; 237 milliliters water; 473 milliliters white sugar

You can never have too many dessert recipes, so give Mexican Chocolate Cake a try. This recipe serves 28. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 160 calories. Head to the store and pick up sugar, milk, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon.

Ingredients you will need

Baking Soda

Cinnamon

Cocoa Powder

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth.

Ingredients you will need

Margarine

Soured Milk

Vanilla

Water

Egg

Cooking Oil

Spread evenly into the prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Equipment you will use

Toothpicks

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking soda 2

eggs 473milliliters

all-purpose flour 1teaspoon

ground cinnamon 118milliliters

margarine, softened 118milliliters

sour milk 59milliliters

unsweetened cocoa powder 1teaspoon

vanilla extract 118milliliters

vegetable oil 237milliliters

water 473milliliters

white sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.