mexican chocolate cake

How To Make mexican chocolate cake

• 1

  Heat oven to 350*. Grease bottom only of 13"9" pan with shortening.
• 2

  In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3

  Bake 33-38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4

  In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6-8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.
• 5

  As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. Remove from heat; carefully stir in butter and 1 tablespoon of milk (mixture will become lumpy).
• 6

  Return to medium low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
• 7

  Add powdered sugar to caramel mixture and beat with electric mixer on low speed until well combined. Add 3 tablespoon milk, mixing until frosting is glossy and spreadable. If necessary add 1 tablespoon milk. Spread frosting over cake
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