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Spicy Mexican Brownie Cake Recipe

Written on Sunday, April 23, 2017 | 10:37:00 AM



Serves : 15 servings 
Preparation time : 30 minutes
Start to Finish: 2 Hours 10 Minutes

Ingredients : 
CAKE
- 1¼ cups butter, softened
- ¾ cup unsweetened baking cocoa
- 4 eggs
- 2 cups granulated sugar
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon plus ⅛ teaspoon ground red pepper (cayenne)
- ¼ teaspoon salt
- ½ cup milk
- 1 tablespoon vanilla

FROSTING
- ⅓ cup butter, softened
- ⅓ cup crema (Mexican-style cream) or sour cream
- ¼ teaspoon ground cinnamon
- ¾ teaspoon vanilla
- 4 cups powdered sugar
- 1 to 2 teaspoons milk
- Unsweetened baking cocoa, if desired

Preparation Method :
1) Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.

2) In small bowl, stir 1¼ cups butter and ¾ cup cocoa until blended. In large bowl, beat eggs with electric mixer on high speed 3 minutes. On low speed, beat in cocoa mixture and remaining cake ingredients just until blended. Spread batter in pan.

3) Bake 35 to 40 minutes or until top edge of cake just begins to pull away from sides of pan. (Top may appear irregular with slight dips in some spots.) Cool completely in pan on cooling rack, about 1 hour.

4) In large bowl, beat ⅓ cup butter with electric mixer on medium speed until fluffy. Beat in crema, ¼ teaspoon cinnamon and ¾ teaspoon vanilla until light and fluffy, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time, scraping bowl occasionally. Stir in milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cake; sprinkle lightly with cocoa. Store in refrigerator.

** Sweet Success Crema is a full-bodied, rich-flavored sour cream sold in a jar in the dairy case. There are two types you can buy—the “Agria” variety works well for this recipe.




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