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. ---------------------------------------------------------------------------
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