Subject: Mexican Chocolate Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 12 2001 - 15:57:24 EDT
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F O O D F U N N Y
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Reader Laura Minnich writes:
Hi Chef,
I have been a loyal reader for over a year now. Imagine me sticking
with one thing for that long! I thought I would send along a true
food funny - this actually happened to me in the 7th grade.
7th grade Home Economics class. We were baking funnel cookies.
Hilary and I followed the directions to the letter. My job was to
grease the pan. The instructions said, "Grease pan generously."
Since I didn't know what "generously" meant exactly, I piled about an
inch of Crisco on that pan. The cookies sank in the grease... and we
put it in the oven. About 10 minutes later I noticed a thin trail of
black smoke seeping from the corner of the oven - in this classroom,
there were ovens set back into the wall to accommodate all the
students. So I decided to investigate the smoke and opened the oven,
feeding oxygen to the fire. The oven exploded in my face, singeing my
eyebrows and spraying me with cookie crumbs. And setting off the
building fire alarms. Have you ever seen a 7th grade fire drill? I
was laughing so hard that I had to sit under the table and catch my
breath. No cookies for me!
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T O D A Y ' S R E C I P E
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Of all the food contributions of the New World, I believe chocolate
must be the most beloved. Here is everyone's favorite cake done
Tex-Mex style:
Mexican Chocolate Cake
8 Tbs (120 ml) butter
1/2 cup (125 ml) vegetable oil
2 oz (55 g) unsweetened chocolate, chopped
1 cup (250 ml) water
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
2 cups (500 ml) sugar
1/2 cup (125 ml) buttermilk
2 eggs, beaten
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla
Combine the butter, oil, chocolate, and water in a small saucepan and
heat over low heat, stirring until the chocolate is melted. Combine
the remaining ingredients in a mixing bowl and stir in the chocolate
mixture. Pour into a greased 9x13-inch (22x33 cm) baking pan and bake
in a preheated 350F (180C) oven for 20 to 25 minutes, until a
toothpick inserted in the center comes out clean. Frost with Mexican
Chocolate Icing, below. Serves 8 to 10.
Mexican Chocolate Icing
8 Tbs (120 ml) butter at room temperature
2 oz (55 g) unsweetened chocolate, chopped
1/4 cup (60 ml) milk
1 lb (450 g) powdered (confectioner's) sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla
1/2 cup (125 ml) chopped walnuts or pecans
Combine the butter, chocolate, and milk in a small saucepan and heat
over low heat, stirring until the chocolate has melted. Remove from
the heat and stir in the sugar gradually. Stir in the remaining
ingredients and frost the cake while the icing is still warm.
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