MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Hot Cocoa Cake
 Categories: Cakes, Desserts, Dairy, Chocolate, Chilies
      Yield: 9 Servings

  1 3/4 c  All-purpose flour
      2 c  Granulated sugar
    1/2 c  Cocoa; Dutch-process
    1/4 c  Hot-chocolate mix; any kind
    1/2 ts Cayenne pepper
    1/2 ts Cinnamon
      2 ts Baking soda
      1 ts Baking powder
      1 ts Salt
      1 c  Buttermilk
      2 lg Eggs
  1 1/4 ts Vanilla extract
    1/2 c  Oil
      1 c  Strong coffee; room temp
      2 c  Whipped cream; with a few Tb
           - of sugar and a dash of
           - cinnamon & tsp vanilla
           Shaved chocolate; garnish

  Set the oven @ 300°F/150°C.

  In a medium bowl, whisk together the flour, sugar, cocoa
  powder, hot-chocolate mix, cayenne, cinnamon, baking
  soda, baking powder and salt.

  In a large bowl, whisk together the buttermilk, eggs,
  vanilla extract, oil and coffee.

  Slowly add the dry ingredients to the wet, a third at a
  time, whisking to incorporate between each addition.

  Arrange eight 8-ounce Mason jars on a sheet tray and
  carefully pour 1/2 cup batter into each jar. Place the
  tray in the oven and bake the cakes until a toothpick
  inserted in the center comes out clean, about 40-45
  minutes. (Cakes will overflow a little then collapse but
  don't worry... they will be tasty!)

  Remove from the oven. Whip the cream with sugar, vanilla
  and cinnamon until peaks are formed. Top each cake with
  the whipped cream and dust with chocolate shavings.
  Serve warm or cover the cake and refrigerate until you
  serve.

  NOTES: The cakes will stay good in the fridge for about
  a week. I didn't go through a full canning process for
  these. Also, take note that the cakes will overflow over
  the jars while they cook, which makes for a picture
  perfect jar full of bubbling-over chocolate goodness.

  Yield: makes 8-10 cakes in 8 ounce jars

  Recipe by: Becky Rosenthal

  From: http://www.thevintagemixer.com

  Uncle Dirty Dave's Archives

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