Mexican Chocolate Cake

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                            FOOD FUNNY
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Let's be thankful that this one from Rosemary Zwick isn't a true food funny:

A couple was waiting for their food at a Chinese restaurant when the
waiter set chopsticks at their places. The woman made a point of
reaching into her purse and pulling out her own pair. "As a staunch
environmentalist," she declared, "I do not approve of destroying bamboo
forests for throwaway utensils."

The old waiter inspected her chopsticks. "Very beautiful," he said
politely.

"Why thank you," responded the woman. "They're genuine ivory."

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                            TODAY'S RECIPE
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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.
Received on Sun Feb 21 16:51:48 2010