Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Chocolate Jalapeno Cake
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- #26897
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 ounces semisweet chocolate chips, melted and cooled
1 1/4 cup sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon diced jalapenos, optional
3 cups sifted powdered sugar
1/3 cup milk
1/4 cup butter or margarine, softened
2 ounces unsweetened chocolate flavor
2 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cup sliced almonds, toasted
directions
Preheat oven to 350 degrees F.
Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs. Beat for 1 minute. Beat in melted chocolate chips.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat into chocolate mixture alternately with milk. Stir in jalapenos. Pour into two well-greased 9-inch-round baking pans or one 13x9-inch baking pan.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes. Invert onto wire rack to cool completely. Beat powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.
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nutrition data
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