MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Hot Cocoa Cake
Categories: Cakes, Desserts, Dairy, Chocolate, Chilies
Yield: 9 Servings

1 3/4 c All-purpose flour
2 c Granulated sugar
1/2 c Cocoa; Dutch-process
1/4 c Hot-chocolate mix; any kind
1/2 ts Cayenne pepper
1/2 ts Cinnamon
2 ts Baking soda
1 ts Baking powder
1 ts Salt
1 c Buttermilk
2 lg Eggs
1 1/4 ts Vanilla extract
1/2 c Oil
1 c Strong coffee; room temp
2 c Whipped cream; with a few Tb
- of sugar and a dash of
- cinnamon & tsp vanilla
Shaved chocolate; garnish

Preheat the oven to 300øF/150øC.

In a medium bowl, whisk together the flour, sugar, cocoa
powder, hot-chocolate mix, cayenne, cinnamon, baking soda,
baking powder and salt.

In a large bowl, whisk together the buttermilk, eggs,
vanilla extract, oil and coffee.

Slowly add the dry ingredients to the wet, a third at a
time, whisking to incorporate between each addition.

Arrange eight 8-ounce Mason jars on a sheet tray and
carefully pour 1/2 cup batter into each jar. Place the
tray in the oven and bake the cakes until a toothpick
inserted in the center comes out clean, about 40-45
minutes. (Cakes will overflow a little then collapse but
don't worry... they will be tasty!)

Remove from the oven. Whip the cream with sugar, vanilla
and cinnamon until peaks are formed. Top each cake with
the whipped cream and dust with chocolate shavings. Serve
warm or cover the cake and refrigerate until you serve.

Notes: The cakes will stay good in the fridge for about a
week. I didn't go through a full canning process for
these. Also, take note that the cakes will overflow over
the jars while they cook, which makes for a picture
perfect jar full of bubbling-over chocolate goodness.

Yield: makes 8-10 cakes in 8 ounce jars

Recipe by: Becky Rosenthal

From: http://www.thevintagemixer.com

Uncle Dirty Dave's Archives

MMMMM

... Drunk for a penny, dead drunk for twopence, clean straw for nothing.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)