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Mexican Chocolate Cake with Praline Frosting

Mexican Chocolate Cake Served At April Master Gardener Meeting 

1 cup boiling water

3 ounces unsweetened chocolate

½ cup butter, softened

1 teaspoon vanilla extract

1 ¾ cups brown sugar

2 eggs

1 ¾ cups plus 2 tablespoons flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

½ cup finely chopped pecans

Pour water over chocolate in bowl.  Stir to melt and set aside to cool.  With mixer, cream butter and vanilla, add brown sugar and blend well.  Beat in eggs, 1 at a time.

 Sift flour, soda and salt into creamed mixture and mix well.  Blend in sour cream and chocolate mixture.  Pour into greased  9×5 inch loaf pan.  Bake at 350 for 1 hour and 15 minutes.  Cool for 10 minutes and frost.  Garnish with pecans.  May be prepared ahead.


½ cup butter

1 cup brown sugar

¼ cup milk

1 to 2 cups confectioners’ sugar, sifted

½ teaspoon vanilla

Blend butter and brown sugar in saucepan.  Boil over medium heat for 2 minutes, stirring continuously.  Add milk and bring to a boil.  Remove from heat and cool to lukewarm.  Gradually stir in sugar until frosting reaches desired consistency.  Mix in vanilla.  

Serves 12


About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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