Decadent Mexican Chocolate Cake – A New Kind Of Sweetness

The first time I had Mexican chocolate was actually a few weeks ago. I went over to my local health food store and they had some for sale. The clerk said it was a new item and that I should try some. So naturally, the Curious George in me had to buy a disc of this new-fangled chocolate and give it a go. Oh. my. Goodness. Was it EVER Good!

One of our friends over at Bless Us O Lord had this to say about the recipe:

This would be a great recipe to enjoy during Las Posadas, the Mexican celebration which begins today, December 16, and remembers the trip that Mary and Joseph made by donkey from Nazareth to Bethlehem, arriving to find “no room at the inn.”

What a great way to honor this pilgrimage!



1/2 c. butter
1/2 c. Wesson oil
4 T. cocoa
1 c. water
2 c. Gold Medal all-purpose flour
1 t. baking soda
2 c. Domino sugar
1/2 c. buttermilk
2 eggs, beaten
1 t. McCormick cinnamon
1 t. vanilla


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

Cool slightly and prepare frosting. Pour warm, liquid frosting over cake and spread to edges while cake is just slightly warm.
Mario Bosquez’s Mexican Chocolate Icing

1/2 c. Kerrygold butter
4 T. Hershey cocoa
6 T. milk
3 cups powdered sugar
1 t. vanilla

1 c. pecans chopped (optional)
Combine butter, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.

Add vanilla, and nuts (if desired). Add powdered sugar and beat with a whisk until smooth. Ice cake while frosting is warm, not stiff.



Quick Tip: Serve this yummy cake with your favorite ice cream.

Thanks again to Bless Us O Lord for this amazing recipe.