Mexican Chocolate Cake

Karen Miller shared this contribution for the Feast of Our Lady of Guadalupe. Thanks, Karen!

I made this cake for Thanksgiving after my husband requested it after hearing Mario on "The Catholics Next Door" on the new XMradio's Catholic Channel 117 (apparently it's been on Sirius for awhile) (Their site is http://gregandjennifer.com/, this episode All The Food That's Fit to Eat).

Well, the cake is very similar to a "Texas Hot Cocoa" cake I've made in the past, but doesn't include cinnamon. The cake is always a hit and it makes a big cake. My advice is to not overbake it, take it out before you think it is completely done, so it will be very moist. Good for today's feast!

This is from In the Kitchen with Mario Bosquez

Mario Bosquez's Mexican Chocolate Cake

Mario Bosquez, host of Living Today on Martha Stewart Living Radio (Sirius 112) shares his recipe for Mexican chocolate cake.

Ingredients

1 stick butter
1/2 cup oil
4 tablespoons cocoa
1 cup water
2 cups unsifted flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (buttermilk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla

Mario Bosquez's Mexican Chocolate Icing (see below)

Directions

Preheat oven to 350 degrees. Combine butter, oil, cocoa and water in sauce pan. Heat until cocoa is melted.

Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in a large bowl. Combine with first mixture.

Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.

*Karen's notes: I used a 12x19ish baking pan/cookie sheet with sides. This worked perfectly, just don't overbake. I pour on frosting while cake is still warm.

Additional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves. Also, in my experience, making this cake with butter instead of margarine (frosting included) makes for a more delicious version.

Mario Bosquez's Mexican Chocolate Icing

1 stick margarine
4 tablespoons cocoa
6 tablespoons milk
1 pound (1 package) confectioners' powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Directions

Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.

Add vanilla, and nuts. Also add a sprinkling of sugar. Beat. Ice cake while frosting is warm, not stiff.

Mario Chocolate Cake, First published January