Spicy Chocolate Jalapeño Cake
Yield: 10 servings
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, melted, cooled
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup milk
1 1/2 tbsp ORTEGA® Diced Jalapeños (optional)
RICH CHOCOLATE FROSTING
3 cup sifted powdered sugar
1/3 cup milk
1/4 cup (1/2 stick) butter or margarine, softened
2 packet (1 ounce each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor
2 tsp vanilla extract
1/4 tsp salt
1 3/4 cups sliced almonds, toasted
1 FOR SPICY CHOCOLATE JALAPEÑO CAKE:
2 PREHEAT oven to 350º F.
3 BEAT granulated sugar, butter and vanilla extract in large mixer bowl.
4 Add eggs; beat for 1 minute.
5 Beat in melted morsels.
6 Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk.
7 Stir in jalapeños.
8 Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.
9 BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
10 Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
11 FOR RICH CHOCOLATE FROSTING:
12 BEAT powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy.
13 Frost cake.
14 Decorate sides with nuts.