Mexican Chocolate Cake The Best Recipes

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Mexican Chocolate Cake

"This is a wet chocolate cake with a hint of cinnamon. This recipe will make a massive one layer cake or a two layer sector sheet cake."

Ingredients :

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

Instructions :

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

Preheat oven to 350 levels F (a hundred seventy five stages C). Grease and flour a 12x18 inch pan.
In a huge bowl, stir collectively the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix till smooth. Spread frivolously into the prepared pan.
Bake in the preheated oven for 25 to half-hour, or till a toothpick inserted into the cake comes out clean. Allow to chill.

Notes :

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

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