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)
FROSTING
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
* (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.)
Yields
1 Servings