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Sweet tooth and a spicy tongue? Well, then this one is just the right recipe for you. Depending on how spicy you want it, you can add more, and more, and more, and more…. you know how it goes!

Red Chile Chocolate Zucchini Cake

Ingredients

• 2-1/2 c Sifted flour
• 1/4 c Unsweetened cocoa
• 1 tsp Baking soda
• 1 tsp Salt
• 1/2 c Butter
• 1/2 c Vegetable oil
• 1-3/4 c Granulated sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 1 tbs New Mexican red chili powder*
• 1/2 c Buttermilk
• 2 c Zucchini, grated
• 6 oz Semisweet chocolate chips
• 3/4 c Chopped walnuts
• whipped cream for topping

Preparation

Preheat oven to 325 degrees. Grease a 9- by 13- by 2-inch pan. Sift together flour, cocoa, baking soda and salt in a large mixing bowl. Set aside. In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and chile powder. Mix in the dry ingredients that have been set aside, alternating with the buttermilk. Stir in the zucchini. Pour the batter into the prepared pan. Sprinkle the top of the cake with the chocolate chips and walnuts. Bake for about 55 minutes or until a toothpick in center comes out clean. Cool cake in the pan on a wire rack. Top with chili flecked whipped cream to taste.  Yum