Mexican Chocolate Cake
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Packed brown sugar||2 Cup (32 tbs)|
|Unsweetened chocolate||6 Ounce, grated (6 squares)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Creamy chocolate frosting||1 Cup (16 tbs) (adjust quantity as needed)|
In a large mixer bowl beat the butter or margarine for 30 seconds till light.
Gradually add the brown sugar, beating till well mixed.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla and grated chocolate.
In a mixing bowl combine flour and baking soda; add alternately with the milk to beaten butter-chocolate mixture.
Turn batter into greased and floured 13x9x2-inch baking pan.
Bake in a 350Â° oven for 35 to 40 minutes or till cake tests done.
Cool completely on a wire rack.
Frost with your favorite creamy chocolate frosting.