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Lady Bird Johnson's Mexican Chocolate Ca




Source of Recipe


CD Kitchen
Lady Bird Johnson's Mexican Chocolate Cake



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



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.