Dessert

Mexican Chocolate Wedding Cakes is for Dessert.

Mexican Chocolate Wedding Cakes takes several minutes to prepare.

Mexican Chocolate Wedding Cakes takes several minutes to cook.

Mexican Chocolate Wedding Cakes makes 55 servings.

The ingredients for Mexican Chocolate Wedding Cakes are:

3/4 cup firmly packed brown sugar
3/4 cup softened butter
3 (1 oz) squares unsweetened baking chocolate, melted
1 tsp vanilla extract
2 cups flour
1 cup chopped pecans
1/2 tsp salt
powdered sugar

Here is how you make Mexican Chocolate Wedding Cakes:

Preheat oven to 350. Combine brown sugar and 3/4 cup butter in a large mixing bowl. Beat at medium speed of an electric mixer, scraping bowl often until creamy. Add the melted chocolate and vanilla; mix well. Reduce speed to low; add flour, pecans and salt. Beat until well blended. Shape rounded teaspoonfuls of dough into 1 inch balls. Place the dough 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Let stand for 5 minutes. Carefully remove from cookie sheet; cool for 5 minutes. Roll the cookies in powdered sugar while warm, and once again while cool.Number of Servings: 55Recipe submitted by SparkPeople user JEZEBELSK.

The nutritional information for Mexican Chocolate Wedding Cakes is:

• Servings Per Recipe: 55
• Amount Per Serving
• Calories: 81.4

• Total Fat: 4.9 g
• Cholesterol: 6.6 mg
• Sodium: 40.6 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.6 g
• Protein: 0.9 g