One of my favorite questions to ask guests on The Turquoise Table Podcast is:
What’s your favorite comfort food to share around the table?
My friend Kat Armstrong said hands-down it’s her mother’s famous Mexican Chocolate Cake. I boldly asked if her mom would share her recipe with all of us and she graciously agreed.
Sarah and I had a blast in the kitchen making the cake and WARNING — the icing is to die for! Rich, decadent and perfectly paired with the light chocolate cake. The hint of cinnamon is muy rico!
You can hear Kat and I talk more about why her mom’s Mexican Chocolate Cake is so special, as well as the rest of our conversation, on S2E2 Community: Work & Faith with Kat Armstrong. You can listen while you make the recipe.
Talk about having your cake and eating it too!Print
Mexican Chocolate Cake
Our Mexican Chocolate Cake recipe. It was originally published in the Houston Chronicle but my mother has perfected it.
1 stick margarine
1/2 cup vegetable oil
2 squares unsweetened chocolate
1 cup water
2 cups enriched all purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon each: cinnamon & vanilla extract
Preheat oven to 350. Grease a 9×13 pan. Combine margarine, oil, chocolate and water in large saucepan over medium heat until chocolate is melted. Set aside. In large mixing bowl combine flour, soda, sugar, buttermilk, eggs, cinnamon, vanilla, add chocolate mixture and blend by hand. Pour batter into greased pan and back until cake tests done, 20-30 minutes.
Mexican Chocolate Icing
1 stick margarine, cut up
2 square unsweetened chocolate
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
Combine margarine, chocolate and milk in a saucepan over medium heat until bubbles form around the edge. Remove from heat. Stir in powdered sugar, a little at a time. Stir in vanilla and pecans. Beat to a spreading consistency. Spread warm icing on warm cake. *We usually cut the icing in half and eat the rest from the bowl!