Mexican Chocolate…
Ingredients
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk or sour cream
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Steps
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, cream together the butter, oil and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Gradually beat into the creamed mixture alternately with the buttermilk or sour cream.
  5. Spread evenly into the prepared pan.
  6. Bake for 25 to 30 minutes in the preheated oven. Cake is done when it springs back to the touch.
  7. Cool before serving.
Tags
chocolate cake
Mexican chocolate cake
cake
dessert
baking
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