My mother has made this Mexican Chocolate Cake for over 50 years. I have two older brother’s Chris and Curtis who love this cake. They have fond memories as children, especially the time mom added salt instead of sugar.
Curtis can still make the face when he describes the moment he took a bite of it.
My brothers and I are 11 and 12 years apart so once I came along this cake was made less because my mom went to work in order to help put us through private school.
Our neighborhood did not have good public schools and was considered a rough area. The cake was still around but just not made every Sunday but on birthdays when it was requested.
My mom was busier and life was hectic juggling work, 2 boys in high school and me in elementary. Store bought cakes were easier to order and on occasion my Aunt Martha would whip up a cake for a birthday. So this cake became a little bit rare and a bit more special as time passed.
My mom usually makes this cake in a Pyrex dish like a sheet cake. The consistency is a cake but with a brownie edge.
It’s pure chocolate bliss and is truly the only cake I’ve seen people go back for seconds. You can serve it up with up with whip cream and strawberries.Print
Mexican Chocolate Cake
- Category: Desserts
For the Cake
- 2 Cups of Sugar
- 2 Cups of Flour
- 1 Stick of Butter
- 3 1/2 Tablespoons of Cocoa
- 1 Cup of Water
- 1/2 Cup of Buttermilk
- 1 teaspoon of Soda
- 1 Tablespoon of Mexican Vanilla
- 1 teaspoon of Cinnamon
- 2 Eggs
For the Icing
- 1 Stick of Butter
- 6 Tablespoons of Milk
- 1 Box or 16 ounces of Powder Sugar
- 1 teaspoon of Mexican Vanilla
- 1 Cup of Chopped Pecans
Steps to Prepare and Bake
- Note heat oven to 400 Degrees
- In a large bowl sift together 2 cups of sugar and 2 cups of flour
- In a sauce pan over moderate heat add 1 stick of butter and 3 1/2 Tablespoons of cocoa and 1 cup of water.
- Bring to a boil and pour over your flour mixture and mix together on a low speed.
- Next add 1/2 cup of butter milk, 1 teaspoon of soda, 2 eggs, 1 teaspoon of cinnamon, 1 Tablespoon of Mexican Vanilla. Continue to mix until it is all combined.
- Grease a 9 x 12 Pyrex dish and pour the mixture into the pan.
- Bake this at 400 degrees for 20 to 30 minutes until it passes the toothpick test and comes out clean.
- Heat 1 stick of butter over stove top with 3 1/2 Tablespoons of Cocoa, 6 Tablespoons of Milk and bring to a boil.
- Add 1 box or 16 ounces of Powder Sugar, 1 Teaspoon of Vanilla, 1 Cup of Chopped Pecans. Mix well.
- After the cake is out of the oven and is still warm you will poke a holes with a toothpick here and there in the cake so the icing will sink though it. With the warm cake you will pour the icing on top spreading to cover the entire top.
- Let the cake set and get to room temperature before you serve!
Keywords: Desserts, Mexican Chocolate Cake, Chocolate Cakes, Cakes