| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | c | REGULAR MARGARINE |
| 1/2 | c | SALAD OIL |
| 2 | SQUARES UNSWEETENED CHOCOLATE | |
| 2 | c | UNSIFTED; ALL-PURPOSE FLOUR |
| 1 | ts | BAKING SODA |
| 2 | c | GRANULATED SUGAR |
| 1/2 | c | SOUR MILK * |
| 2 | EGGS; BEATEN | |
| 1 | ts | CINNAMON |
| 1 | ts | VANILLA EXTRACT |
| MEXICAN CHOCOLATE FROSTING; (BELOW) | ||
| 1/2 | c | REGULAR MARGARINE |
| 2 | SQUARES UNSWEETENED CHOCOLATE | |
| 6 | tb | MILK |
| 1 | pk | (1 LB.) CONFECTIONERS SUGAR |
| 1 | ts | VANILLA EXTRACT |
| 1/2 | c | CHOPPED PECANS |
INSTRUCTIONS
FROSTING * (PLACE 1 1/2 TSP. VINEGAR IN A 1-CUP MEASURE; FILL WITH MILK TO MEASURE 1/2 CUP.) 1. PREHEAT OVEN TO 350F. LIGHTLY GREASE A 15 1/2 BY 10 1/2 INCH JELLY ROLL PAN. 2. COMBINE MARGARINE, OIL, CHOCOLATE AND 1 CUP WATER IN A SAUCEPAN AND HEAT UNTIL CHOCOLATE IS MELTED. 3. COMBINE FLOUR, BAKING SODA, SUGAR, MILK, EGGS, CINNAMON AND VANILLA IN LARGE BOWL; THEN COMBINE WITH CHOCOLATE MIXTURE. POUR BATTER INTO PREPARED PAN; BAKE 20-25 MINUTES, OR UNTIL SURFACE SPRINGS BACK WHEN GENTLY PRESSED WITH FINGERTIP. 4. FIVE MINUTES BEFORE CAKE IS DONE, MAKE FROSTING. FROST CAKE WHILE STILL WARM. CUT INTO SQUARES. 5. MAKES 10-12 SERVINGS. MEXICAN CHOCOLATE FROSTING: 1. COMBINE MARGARINE, CHOCOLATE, AND MILK IN A SAUCEPAN AND HEAT UNTIL BUBBLES FORM AROUND THE EDGE. REMOVE FROM HEAT. 2. ADD CONFECTIONERS' SUGAR, VANILLA, AND PECANS; BEAT. ICE CAKE WHILE STILL WARM. (FROSTING IS NOT STIFF.) Posted to MM-Recipes Digest by Mom2WhoMe@aol.com on Aug 28, 1998, converted by MM_Buster v2.0l.
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