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Chocolaty Mexican Wedding Cake

 Chocolaty Mexican Wedding Cake
Bits of unsweetened chocolate add a deliciously different twist to typical Mexican Wedding Cakes. It wouldn't be Christmas without these mouthwatering morsels!—bethany, TOH Online Community
48 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup confectioners' sugar


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in chocolate and vanilla. Combine flour and salt; gradually add
  • to creamed mixture and mix well. Stir in pecans.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 8-12 minutes or until set.
  • Roll warm cookies in confectioners' sugar; cool on wire racks. When
  • completely cool, roll again in sugar. Yield: about 4 dozen.
Nutritional Facts: 1 cookie equals 86 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 47 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.