Chocolate Mexican Cakes

Friday 17th August 2018

Chocolate Mexican Cakes



1 cup butter, softened

1-3/4 cups confectioners' sugar, divided

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup cornstarch

1/4 cup baking cocoa

1/2 teaspoon salt

1-1/4 cups finely chopped pecans or almonds

1/2 teaspoon ground cinnamon

Method of Preparation


Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.

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