Posted by sherry on November 14, 2000 at 12:28:59:
In Reply to: pampered chef Mexican chocolate cake recipe posted by victoria on November 11, 2000 at 22:46:23:
: thanks in advance
MEXICAN CHOCOLATE CAKE
Recipe By: Bon Appetit February 1995, p. 80.
Servings: 12
Mexican Chocolate Cake
2 cups sugar
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs beaten to blend
1 1/2 teaspoons pure vanilla extract
Mocha Frosting
1/2 cup unsalted butter
1/2 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 pound box powdered sugar
2 cups slivered or sliced almonds
Cake
Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch pan. Combine sugar, flour, cinnamon, baking soda and salt in a large bowl. Whisk buttermilk, butter and cocoa in heavy large sauce pan over medium-low heat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour into pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.
Run knife around pan sides to loosen cake. Turn out cake onto platter. Spread frosting over top and sides of cake. Press enough almonds onto sides of cake to cover. Sprinkle cake with remaining almonds.
Mocha Frosting
Melt butter in medium sauce pan over medium heat. Add cocoa, buttermilk, espresso powder, vanilla and cinnamon; whisk until smooth. Remove from heat. Place powdered sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately.
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Mexican Chocolate Cake
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Categories: Cakes, Chocolate
Yield: 6 servings
12 oz Semi sweet chocolate. melted
4 Eggs separated (room
-temperature)
3/4 c Sugar
1 c Mayonnaise (room
-temperature)
3/4 c Ground almonds
1/4 c Clour
1/4 c Kahlua
COOKING echo
Mexican Chocolate Cake
Confectioners' Sugar
Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm.
Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it.