Chocolaty Mexican Wedding Cake Recipe

4 1 1
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Chocolaty Mexican Wedding Cake Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

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

Directions

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.
Originally published as Chocolate Mexican Wedding Cakes in Taste of Home Christmas Annual Annual 2009, p137

Nutritional Facts

1 each: 86 calories, 6g fat (3g saturated fat), 8mg cholesterol, 47mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup confectioners' sugar
  1. 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.
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until set.
  3. Roll warm cookies in confectioners' sugar; cool on wire racks. When completely cool, roll again in sugar. Yield: about 4 dozen.
Originally published as Chocolate Mexican Wedding Cakes in Taste of Home Christmas Annual Annual 2009, p137

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sands351 User ID: 1036170 106791
Reviewed Jan. 1, 2011

"These are very tasty. easy to make and they have a great chocolate flavor. Thanks for the recipe. Will make these often."

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