Spicy Mexican Chocolate Cake Recipe

Ingredients 
1 ½ cups Gold Medal flour
1 cup granulated sugar
1 tsp baking soda
4 Tbls Nestle's cocoa powder
1 tsp cinnamon
½ tsp cayenne pepper
1 tsp vanilla extract
1 Tbls distilled white vinegar
5 Tbls vegetable oil
1 cup water

Mixing Instructions

Combine flour, cocoa powder, sugar and baking soda. Stir in the remaining ingredients until all ingredients are thoroughly combined. Pour the mixture into a greased Bundt pan. Bake at 350 degrees for about 30 to 35 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is finished. 

Making Spicy Chocolate Sauce

2 pieces of dark chocolate

¼ cup of water

½ cup of sugar

3 Tbls of margarine

½ tsp of vanilla 

a pinch of cayenne pepper

Melt the chocolate with the water in a small saucepan over medium heat. Stir until it is fully melted. Add the sugar and stir for about five additional minutes. Take the mixture off of the heat, add in the remaining ingredients and stir thoroughly. Drizzle over the cake.

  

Read more »

           Ingredients

2 cups Pillsbury's® all-purpose flour
2 cups Domino's granulated sugar

3/4 cup Crisco Butter Flavor All-vegetable sticks®, softened

3/4 cup buttermilk

1/2 cup water
1/4 cup Jack Daniel's® Bourbon Whiskey
1 tsp baking soda
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup Hershey's Special Dark Dutch® processed Cocoa
1 cup Planter's® chopped pecans

           Chocolate Glaze
1/4 cup Hershey's Special Dark Dutch® processed Cocoa
1/4 cup Crisco Butter Flavor All-vegetable sticks®, softened
1 cup Domino's® powdered sugar
5 tsp boiling water

     Heat oven to 350°F.  Lightly grease and flour 10-inch Bundt cake pan.  In large bowl, combine all cake ingredients except pecans with mixer on low speed for 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes more, scraping bowl occasionally.  Stir in pecans.  Pour into pan.

Bake 60 to 65 minutes (until toothpick inserted in center comes out clean).  Cool 10 minutes; remove from pan to wire rack.  Let cool completely, about 1 hour.  

In 2-quart saucepan,  melt 1/4 cup Crisco Butter Flavor All-vegetable sticks®, and 1/4 cup Hershey's Special Dark Dutch® processed Cocoa over low heat, stirring occasionally.  Stir in powdered sugar and water until smooth and thin enough to drizzle.  Drizzle Chocolate Glaze over cooled cake. 

Read more »

      Southern favorite

                Cake Recipe

  3  C      Pillsbury Flour

  2  C      Domino Sugar

1  tsp      Mortons Salt

1  tsp      Arm & Hammer Baking Soda
1  tsp      McCormicks Cinnamon
1 1/2 C   Crisco Vegetable Oil
   3          Large Eggs
1 1/2 tsp McCormicks Vanilla
  1 can    Dole Crushed Pineapple
   2  C     Diamond Chopped Pecans

Mix first 5 ingredients in large mixing bowl.  Add rest of indredients; then mix with spoon.  Pour in greased and floured bundt pan and bake at 350 degrees for 1 hour 15 minutes.  Cool in pan.  Invert on serving dish once cooled.

             Frosting
  1  8oz   Package Philadelphia Cream Cheese
  1  tsp    McCormicks Vanilla
  1  stick  Blue Bonnet Margarine
  1  box   Domino Confectioners' sugar
               Food Coloring optional

Cream together; beat in sugar and vanilla.  Put into pastry bag and drizzle back and forth over top ridge of cake.  Enjoy !

Read more »