Must-Make-Mexican-Chocolate-Cake-MainPhotoWhen I applied for a job at Martha Stewart’s company, I baked this Mexican chocolate cake for her. Guess what? I got the job. This no-fail, rich, chocolatey cake is perfect for any occasion—special dinners, bake sales or job hunting! Special thanks to my friend Gail Gifford for the inspiration.

Read Related: Sweet Mexico! New Mexican Dessert Classics


For the Cake:

1 stick unsalted butter
½ cup vegetable oil
4 TBSP cocoa
1 cup water
2 cups all-purpose flour
1 TSP baking soda
2 cups sugar
½ cup buttermilk
2 large eggs, beaten
1 TSP ground cinnamon
1 TSP vanilla extract


  1. Preheat oven to 350°F.
  2. Lightly oil 11 x 13 baking pan.
  3. Heat butter, oil, cocoa and water in saucepan until cocoa dissolves.
  4. Whisk together flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl.
  5. Whisk cocoa mixture into flour mixture until combine.
  6. Pour batter into prepared pan.
  7. Bake 20 to 25 minutes.

For the Icing:

1 stick unsalted butter
¼ cup cocoa
6 T milk
½ to 1cup confectioners’ sugar
1 tsp. vanilla
1 cup chopped pecans


  1. Combine butter, cocoa, and milk in saucepan.
  2. Heat until bubbles form around edge.
  3. Remove from heat.
  4. Stir in vanilla and nuts.
  5. Start whisking in ½ cup sugar.
  6. Taste and add more sugar as necessary.
  7. Slowly pour icing over cake.
  8. Cover and store at room temperature.

Note:this cake is best as a one layer, sheet cake.