• 12/13 Nat'l Cocoa Day - 3

    From Dave Drum@1:3634/12 to All on Mon Dec 12 04:50:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mexican Hot Cocoa Cake
    Categories: Cakes, Desserts, Dairy, Chocolate, Chilies
    Yield: 9 Servings

    1 3/4 c All-purpose flour
    2 c Granulated sugar
    1/2 c Cocoa; Dutch-process
    1/4 c Hot-chocolate mix; any kind
    1/2 ts Cayenne pepper
    1/2 ts Cinnamon
    2 ts Baking soda
    1 ts Baking powder
    1 ts Salt
    1 c Buttermilk
    2 lg Eggs
    1 1/4 ts Vanilla extract
    1/2 c Oil
    1 c Strong coffee; room temp
    2 c Whipped cream; with a few Tb
    - of sugar and a dash of
    - cinnamon & tsp vanilla
    Shaved chocolate; garnish

    Set the oven @ 300ºF/150ºC.

    In a medium bowl, whisk together the flour, sugar, cocoa
    powder, hot-chocolate mix, cayenne, cinnamon, baking
    soda, baking powder and salt.

    In a large bowl, whisk together the buttermilk, eggs,
    vanilla extract, oil and coffee.

    Slowly add the dry ingredients to the wet, a third at a
    time, whisking to incorporate between each addition.

    Arrange eight 8-ounce Mason jars on a sheet tray and
    carefully pour 1/2 cup batter into each jar. Place the
    tray in the oven and bake the cakes until a toothpick
    inserted in the center comes out clean, about 40-45
    minutes. (Cakes will overflow a little then collapse but
    don't worry... they will be tasty!)

    Remove from the oven. Whip the cream with sugar, vanilla
    and cinnamon until peaks are formed. Top each cake with
    the whipped cream and dust with chocolate shavings.
    Serve warm or cover the cake and refrigerate until you
    serve.

    NOTES: The cakes will stay good in the fridge for about
    a week. I didn't go through a full canning process for
    these. Also, take note that the cakes will overflow over
    the jars while they cook, which makes for a picture
    perfect jar full of bubbling-over chocolate goodness.

    Yield: makes 8-10 cakes in 8 ounce jars

    Recipe by: Becky Rosenthal

    From: http://www.thevintagemixer.com

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