Here from New Mexico is the kind of Chocolate Cake we love: A bit of zing a bunch of zest. Yes!
Red Chile Chocolate Zucchini Cake • Recipe
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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
Red New Mexico Hatch Chile Powder , 18 Ounce Jar
Price: | ($0.89 / Ounce) |
- grown, dried and processed in the New Mexico Hatch Valley, this Chile’s smoky flavor complements poultry, meats and fall squash
- Use in enchilada sauces, chili, stews, BBQ ribs and corn bread
- Perfect addition to marinades, spice rubs, or a traditional adobo
- Gluten Free, Kosher Parve Certified, Non-GMO
- Product treated with irradiation.