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Spicy Chocolate Jalapeños Cake recipe

Spicy Chocolate JalapeñosCake recipe

This spicy chocolate cake tempts the palatewith a spicy little surprise. Tucked among melted morsels anda draft of cinnamon lie bits of diced jalapeño (shouldyou opt to include them). Diced chiles or not, this cake willsatisfy a chocolate craving and then some!

Recipe: Spicy Chocolate JalapeñosCake

1 (6-ounce) package or 1 cup NESTLTOLL HOUSE Semi-Sweet Chocolate Morsels, melted and cooled
1 1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 to 2 tablespoons canned diced jalapeños, (optional)
3 to 3 1/4 cups sifted powdered sugar
1/3 cup milk
1/4 cup butter or margarine, softened
2 (1-ounce) packets NESTL ® TOLL HOUSE® ChocoBake Unsweetened Chocolate Flavor
2 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups sliced almonds, toasted

  • Preheat oven to 350°F (175°C).
  • Beat granulated sugar, butter and vanillaextract in large mixer bowl. Add eggs; beat for 1 minute. Beatin melted morsels. Combine flour, cinnamon, baking soda and saltin medium bowl; beat into chocolate mixture alternately withmilk. Stir in jalapeños. Pour into two well-greased 9-inch-roundbaking pans or one 13 x 9-inch baking pan.
  • Bake for 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool in pan(s) for 20minutes; invert onto wire rack(s) to cool completely.
  • Beat powdered sugar, milk, butter, chocolateflavor, vanilla extract and salt in small mixer bowl until mixtureis smooth and creamy. Frost cake. Decorate sides with nuts.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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