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Print this Recipe    Mexican

Mexican Chocolate Cake

4 oz semisweet chocolate
3/4 cup water
2 Tbsp instant coffee
1/2 cup butter
1 cup sugar
3 eggs
1 1/2 tsp Mexican vanilla
1/2 tsp almond extract
2 cups flour
1/3 tsp salt
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk

Grease 2 eight inch cake pans. In microwave or small sauce pan melt
the chocolate in the water and stir in the coffee. Whisk together.
Cream butter and sugar until fluffy and light. Beat in eggs one at
a time and add vanilla and almond extract. Sift the dry ingredients
together and fold them into the butter mixture alternating with
the buttermilk and chocolate mixtures. Pour into cake pans and
bake at 350 F for about 35 minutes or until a tester is clean.
Cool ten minutes in the pans and turn out onto cake rack to cool
thoroughly.

Cover with whipped cream flavored with a little Kahlua.

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