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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan. | 2. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices. | 3. In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan. | 4. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean. | 5. Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired. | 6. Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups	unbleached	729.12	53.6256	63.5208	34.692
mexican chocolate	1/4	cup	grated	-	-	-	-
dark brown sugar	1	cup		-	-	-	-
cane sugar piloncillo	1/2	cup	unbleached	-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
cardamom powder	1/4	teaspoon		-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
anise seed	1/2	teaspoon	crushed	3.5385	0.5252	0.1848	0.16699999999999998
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
water	1	cup		0.0	0.0	0.0	0.0
buttermilk	1/2	cup	soured	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond	1/4	cup	slivered toasted	481.78	0.0	0.0	54.5
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.