I luh-hove Mexican food. For proof, check out this Menus on Mondays meal plan. I didn’t realize it until after I posted it, but three out of the six dinner meals would be considered tex-mex.
I’ve always found it odd when people claim they don’t like Mexican food. Take my mother for example, she would never suggest going to a taco joint to grab dinner. For shame! I mean, who could turn down chips and margaritas? I could LIVE in a Mexican place if they’d let me.
What’s not to like? The spice? Leave it out! Beans? Order extra rice! The tequila? What’s wrong with you????
My only complaint is you don’t often see a wide-range of dessert options. I’m not a big fan of the deep fried nacho chip with cool whip on top. Sorry. But, I am fond of chocolate cake. So, when I stumbled upon a recipe for a normal chocolate cake, I figured…. We can definitely spice this up and call it Mexican Chocolate Cake for a dessert after one of my Tex-Mex dinners this week. I’ve been craving chocolate. Don’t judge.
Coming at ya… your 3rd favorite Mexican treat. After the margarita and chips, of course! Recipe below my cute kids. 🙂
Someone snuck into my shot. Can you blame him?
And I just had to tell him, no cake until after dinner. Not pretty.
Mexican Chocolate Cake, the recipe! From MomFavorites.com
1 cup butter
1/2 cup cocoa powder
3/4 cup water
2 cups regular sugar
2 large eggs
1/2 cup buttermilk
2 tb. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper (optional, but give it a try, why don’t you?)
1/4 tsp. salt
2 cups chopped walnuts
1/2 cup butter
1/2 cup whole milk
1/2 cup powdered sugar
5-6 ounces dark chocolate, chopped
1/4 tsp. salt
Preheat the oven at 350 degrees, with a rack in the middle. Butter and flour a bundt pan, knocking out the excess flour.
Melt (1 cup) butter in a large and heavy saucepan over medium-low heat. Whisk in cocoa, then water. Remove from heat and add in sugar, eggs, buttermilk, and vanilla, mixing after each addition.
Sift together flour, baking soda, cinnamon, and salt, then sift again into the cocoa mixture and stir until just combined. Pour into bundt pan and bake until toothpick comes out with just a few crumbs, about 45 minutes. Cool the cake 20 minutes, then remove by loosening the edges and inverting it onto a plate.
Spread pecans in one layer on shallow baking pan and bake about six minutes. Watch them! I always burn my nuts. (Did you giggle?) Melt butter in heavy saucepan over medium-low heat, then stir in milk and powdered sugar. Add in chocolate and stir until smooth. Remove from heat and toss in the walnuts and salt. Allow to cool five minutes until slightly thicker.
Spoon glaze over slightly warm cake and serve, or store in air-tight container for up to two days.
P.S. You see that envelope looking thingy with the leaf sticking out of it? Click that to print recipes. It allows you delete all my jibber jabber and just print the recipe. Just a helpful tip from me to you. At your service…