Calling all chocolate lovers! Here’s another delicious recipe from Latin Flavors cookbook from the Latin Women’s Initiative.

The Latin Women’s Initiative is a nonprofit organization dedicated to making a difference in the lives of Latin women and their families through service and support to organizations that provide community resources, education and health services. They have created a beautiful cookbook, Latin Flavors, that is not just your mama’s Tex-Mex…it’s traditional Hispanic fare that the women grew up eating before staking roots in Texas. In fact, Latin Flavors actually won an International Gourmand Award, taking home first place for Latin Cuisine. For decades Houstonians have been begging for this recipe and until now it has remained a guarded family secret. It’s guaranteed not to disappoint you or your guests.


Chocolate cake is a staple in any recipe file. Our Mexican Chocolate Cake has the secret addition of coffee and cinnamon. It will satisfy the taste buds of even the most difficult of chocolate snobs in your life.

1/2 cup (1 stick) butter
1/2 cup vegetable oil
2 squares (1 ounce each) unsweetened chocolate
1 cup brewed coffee
2 cups all purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup buttermilk, shake before pouring
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1/2 cup (1 stick) butter
2 squares (1 ounce each) unsweetened chocolate
6 tablespoons whole milk
3 3/4 cups (1 pound box) powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Grease a 9×13 inch cake pan. In a small sauce pan heat butter, oil, chocolate and coffee, stirring frequently, until chocolate is melted. Remove from heat and set aside.

In a large mixing bowl, combine flour, baking soda, sugar, buttermilk, eggs, cinnamon and vanilla. Blend until smooth. Add chocolate mixture and mix well. Pour batter into cake pan. Bake for 35 minutes.

Just before cake is done, prepare icing. In a small sauce pan over medium low heat, stir butter chocolate and milk until chocolate is melted (take care not to scorch). Remove from heat.

In a mixing bowl, combine powdered sugar, vanilla and pecans. Add chocolate mixture and beat. Ice cake in pan while cake is still warm.

Serves: 8-10


Recipe and photo provide by Dancie Perugini Ware Public Relations.

The Urban Swank Girls


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