| 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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