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Mexican Chocolate Cake

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Celebrate Cinco de Mayo with a fabulous chocolate cake that everyone will love. This moist cake is flavored with coffee, cinnamon and almond and topped with a fluffy Kahlua cream.

Cooking Time: 35 min

Ingredients
  • 4 ounces semisweet chocolate
  • 3/4 cup water
  • 2 tablespoons instant coffee
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 teaspoons Mexican vanilla
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/3 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
Instructions
  1. Grease 2 eight inch cake pans.
     
  2. In microwave or small sauce pan melt the chocolate in the water and stir in the coffee. Whisk together.
     
  3. Cream butter and sugar until fluffy and light. Beat in eggs one at a time and add vanilla and almond extract. Sift the dry ingredients together and fold them into the butter mixture alternating with the buttermilk and chocolate mixtures.
     
  4. Pour into cake pans and bake at 350 degrees F for about 35 minutes or until a tester is clean.
     
  5. Cool 10 minutes in the pans and turn out onto cake rack to cool thoroughly. Cover with whipped cream flavored with a little Kahlua.
Notes

LIke this recipe?  Be sure to download the Free 27 Simple Mexican Recipes eCookbook today!

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