SPICE UP
VALENTINE'S
DAY
MEXICAN CHOCOLATE CAKE
WITH CANDIED PEPPERS
Total Time: 4 hours | Serves: 10
CAKE:
2 (15.25 oz) pkgs Betty Crocker" Super Moist"
Favorites Milk Chocolate Cake Mix, plus
ingredients per package directions
4 tsp Badia® Cinnamon Powder, divided
1 lb unsalted butter, room temperature
4 cups powdered sugar
1 cup cocoa powder
1/4 cup heavy whipping cream
2 tsp vanilla
1/2 tsp salt
1 cup raspberry preserves
1/4 cup crème de cacao
Bety
Cechi
Super Moist
CANDIED RED PEPPERS:
1 cup water
1 cup sugar
4 red chile peppers, sliced
Preheat oven to 350° F. Mix cakes according to
package directions in separate bowls. Beat 1 teaspoon
of cinnamon into each cake batter. Divide the batter
between two 10-inch cake pans. Bake for 40 minutes or
until a skewer inserted into the center comes out clean.
Let cakes cool completely in the pans.
For the frosting: Using an electric mixer, beat the
butter on medium speed for 2 minutes or until creamy.
Continue to mix on low speed while gradually adding
the powdered sugar, cocoa powder, cream, remaining
cinnamon, vanilla and salt. Increase mixer speed to
high, and beat for 2 minutes.
SPICY STRAWBERRY-JALAPEÑO
Char the jalapeños on a grill or
Margarita
over a flame until blackened.
After the cakes have cooled, turn cakes out onto a
Reserve one for garnish. Slice
plate. Slice off the domed top of the cakes, and discard
the other jalapeño, removing the
the cake scraps. Cut each cake into two layers to make
stem. Rim a cocktail glass with
Total Time: 15 minutes
a 4-layer cake. In a bowl, combine the raspberry
lime juice. Dip in Tajín seasoning,
Serves:1
preserves and crème de cacao.
and set the glass aside. Place the
2 small jalapeños
strawberries, lime juice, tequila
Begin assembling the layers by spreading 1/3 of the
Tajín Clásico Seasoning or sea salt,
and Grand Marnier in a blender.
raspberry mixture first and then 1 cup of frosting
for rimming glass and garnish
1 cup strawberries, hulled
between each cake layer. Refrigerate the cake for
Blend until combined, but
1 hour before frosting the sides. Spread a thin layer
strawberries are still chunky.
(about 4 large strawberries,
of frosting on the sides. Refrigerate the cake for 1 more
plus extra for garnish)
hour. Finish by frosting another layer on the sides and
In a cocktail shaker filled with
1 to 2 oz fresh lime juice (from 1 lime)
2 oz blanco tequila
1 oz Grand Marnier
then the top.
ice, add a few slices of charred
jalapeño, the honey and the
To make the candied peppers, place all ingredients in
ice, for mixing and serving
1 squeeze honey (optional)
lime slices, for garnish
strawberry mixture. Shake until
a saucepan. Bring to a boil. Let simmer for 15 minutes.
well-chilled. Strain into prepared
Remove peppers from the liquid. Place on a rack to
cocktail glass filled with ice.
cool and dry for 1 hour. Once dry, scatter over the top
Skewer a strawberry sprinkled
of the cake.
with Tajín, the other charred
Per Serving:
Calories: 338, Fat:1g (0 g Saturated Fat),
Cholesterol: 0 mg, Sodium: 3,619 mg,
Carbohydrates: 32 g, Fiber: 4 g, Protein: 2 g.
Per Serving:
jalapeño and a lime slice to use
Calories: 1,040, Fat: 51 g (27 g Saturated Fat), Cholesterol: 100 mg,
Sodium: 800 mg, Carbohydrates: 152 g, Fiber: 6 g, Protein: 7 g.
as a garnish.
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