Spicy Chocolate Jalapeños Cake
This spicy chocolate cake tempts the palate with a spicy little surprise. Tucked among melted morsels and a draft of cinnamon lie bits of diced jalapeño (should you opt to include them). Diced chiles or not, this cake will satisfy a chocolate craving and then some!
1 (6-ounce) package or 1 cup NESTLÉ TOLL 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 NESTLÉ® TOLL HOUSE® Choco Bake 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 vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into two well-greased 9-inch-round baking pans or one 13x9x2-inch baking pan.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
- Beat powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.