Delicious Mexican Chocolate Cake Recipe: Discover the Secret from a Former Host

Does anyone know this recipe? My host used to sell and she says that this is an old PC recipe. Any help is appreciated

I think the easiest way is to use chocolate cake mix and add cinnimon to the dry mix.

These are the 2 recipes I have...Lady Bird Johnson's Mexican Chocolate Cake Recipe

Ingredients:
1/2 cup margarine
1/2 cup vegetable oil
2 (1 ounce ea) squares unsweetened chocolate
OR
4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
***Icing***
1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 package (1 pound size) confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans


Directions:

Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.

Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.

Ice cake while still warm.

Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth.

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Mexican Chocolate Bundt Cake Recipe

Ingredients:
1 package (18.25-ounce size) Devil's food cake mix
1 teaspoon ground cinnamon
1 1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet mini morsels, divided
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 tablespoons milk, more if needed
1 tablespoon vanilla extract
1 cup powdered sugar
1 tablespoon shortening
2 tablespoons sliced almonds, toasted


Directions:

Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.

Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.

Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.