Easy Mexican-Style Chocolate Cake

• 2 cups unbleached flour
• 14 cup mexican chocolate, grated
• 1 cup dark brown sugar
• 12 cup unbleached cane sugar (or 1/2 cup piloncillo)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 14 teaspoon cardamom powder
• 18 teaspoon ground cloves
• 12 teaspoon anise seed, lightly crushed
• 12 cup margarine or 12 cup butter, softened to room temperature
• 12 cup vegetable oil
• 1 cup water
• 12 cup buttermilk, soured or 12 cup almond milk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 14 cup slivered almonds, toasted (optional)
• confectioners' sugar, for dusting

1. Preheat oven to 350 degrees.
2. Butter and flour a 12" x 18" inch pan.
3. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
4. In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth.
5. Stir the dry ingredients into the butter/egg mixture just until moistened.
6. Pour the batter evenly into the greased pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
8. Allow to cool.
9. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
10. Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.

flour, chocolate, brown sugar, sugar, baking soda, ground cinnamon, cardamom powder, ground cloves, anise, margarine, vegetable oil, water, buttermilk, eggs, vanilla, slivered almonds, confectioners

Taken from www.food.com/recipe/easy-mexican-style-chocolate-cake-141280 (may not work)