Mexican Chocolate Cake The Best Recipes

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Mexican Chocolate Cake

"This is a moist chocolate cake with a touch of cinnamon. This recipe will make a large one layer cake or a two layer sector sheet cake."

Ingredients :

2 cups all-cause flour
1/4 cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon floor cinnamon
half of cup margarine, softened
half of cup vegetable oil
1 cup water
half cup bitter milk
2 eggs
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 36M	Ready in : 45M

Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease and flour a 12x18 inch pan.
In a big bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, bitter milk, eggs and vanilla, blend until easy. Spread lightly into the prepared pan.
Bake inside the preheated oven for 25 to half-hour, or till a toothpick inserted into the cake comes out clean. Allow to cool.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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