MEXICAN CHOCOLATE CAKE 
1 stick butter
1/2 c. Wesson oil
4 tbsp. cocoa (Hershey's)
1 c. water

Bring above to a boil. Pour over

2 c. sugar

Mix together and add the following:

2 c. sifted flour
2 tsp. each cinnamon, baking soda, vanilla
1/2 c. buttermilk
2 eggs, slightly beaten

Bake in a greased and floured tube pan for 35 to 40 minutes at 325 degrees. Cool. Ice warm cake with:

ICING:

1/2 c. melted butter
1 box powdered sugar
1/2 c. cocoa
6 tbsp. milk
1 tsp. vanilla

 

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