MEXICAN CHOCOLATE PINATA CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans with cooking spray and line the bottoms with parchment.
- In a large bowl, whisk together the granulated sugar, flour, cocoa, cinnamon, baking powder, baking soda, salt and cayenne. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the coffee.
- Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 23 minutes. Let cool in the pans for 10 minutes, then turn the cakes onto a cooling rack to cool completely.
- For the frosting: Beat together the powdered sugar and butter in a large bowl until creamy. Add the heavy cream, vanilla, cinnamon and salt and beat to combine.
- For the assembly: Once the cakes are cooled, use a biscuit cutter to cut out 2- to 3-inch circles from the centers of 2 of the layers. (Use these circles to make a mini cake or just eat them.) Place one of the uncut layers on a plate or cake board and spread on a layer of frosting. Stack up the 2 cut layers on top of that with a layer of frosting in between. Fill the hole to the top with the candy-coated sunflower seeds or your favorite candy. Frost the top of the cake, then top it with the remaining uncut cake layer and frost it all over.
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
MEXICAN CHOCOLATE CAKE
Not only is this cake super easy to make you can impress all of your vegan friends. Very elegant looking with the chocolate glaze and dipped strawberries. es muy bien! (cooking and prep times do not include cooling and drying)
Provided by kleigh83
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- When the cake has cooled whisk together the first three glaze ingredients.
- Dip each strawberry into the glaze and set aside.
- Pour the remaining glaze over the cake and arrange the strawberries on top.
- Set aside to dry- about 30 minutes.
Nutrition Facts : Calories 458.6, Fat 11.1, SaturatedFat 1.3, Sodium 312.2, Carbohydrate 87.7, Fiber 5.3, Sugar 54.3, Protein 6.1
MEXICAN CHOCOLATE ICEBOX CAKE
Categories Cake Milk/Cream Mixer Chocolate Dessert Cinco de Mayo Summer Birthday Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
- Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
- Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.
More about "mexican chocolate icebox cake food"
ICEBOX CAKE - MAMA LOVES FOOD
From mamalovesfood.com
- One by one, dunk each cookie completely into the milk, then place it into your dish. We used an 8x8 casserole dish. You can use whatever you have handy!
- When the bottom of the dish has a single layer of cookies, spread a thin layer of whipped topping over it. It’s okay if the cookies crumble a little.
CARLOTA DE LIMóN (MEXICAN LIME ICEBOX CAKE) | MEXICAN MADE ...
From mexicanmademeatless.com
- Juice the limes then strain them through a fine sieve and pour into a blender. Pour in the evaporated and condensed milks the add the vanilla extract. Blend for a couple of minutes or just until you achieve a smooth mixture. Don’t over do it so you don’t end up with lots of air bubbles.
- In a baking dish pour in a little bit of the sauce then arrange a single layer of Maria cookies. Next pour in a bit of the milk mixture over the cookies to coat them and use a spoon or spatula to help smooth, then add another layer of cookies and so on repeating until you have used up all of the milk mixtures. If you’d like you can break up some cookies to use to fill in the small gaps of the others (see video).
- I would suggest that you try no to do more than 4 or 5 layers of cookies so that they don’t overpower the taste of the lime-milk mixture. They will soak up the liquid so you also don’t want too many of them because it’ll just end up being like a big soggy cookie — no one wants that!
- The last or top layer should end with the milk mixture. Make sure you try to smooth it over as much as possible. I also like to give the dish a gentle tap on the table to help with any air bubbles. Coat the top layer with lime zest, if desired but will add an additional nice strong lime taste. Cover the baking dish with plastic wrap or its own lid and refrigerate for at least 2 hours before serving. I like to leave mine in the fridge overnight to make sure the dessert has solidified enough and also so the cookies have soaked up the milk mixture.
MEXICAN CHOCOLATE CAKE RECIPE - REAL SIMPLE
From realsimple.com
- Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.
MEXICAN CHOCOLATE ICEBOX COOKIES RECIPE - CHOWHOUND
From chowhound.com
- Whisk together the flour, baking powder, cayenne, and salt in a medium mixing bowl to aerate the mixture and break up any lumps.
- Set aside. Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes.
MEXICAN CHOCOLATE AND COFFEE ICEBOX CAKE - TABLESPOON.COM
From tablespoon.com
- Spray a 7x10-inch baking dish with nonstick cooking spray. Place a single layer of chocolate graham crackers across the bottom of the dish.
- In a stand mixer, whip together cream cheese frosting, whipped topping, coffee powder, cinnamon and cayenne until fluffy. Spread 1/3 of this mixture on top of the graham crackers. Sprinkle with 1/4 cup of the toffee bits. Layer graham crackers, whipped cream mixture, and toffee bits 3 times more. Cover and refrigerate overnight or for a minimum of 12 hours.
- To serve, drizzle slices of the cake with chocolate syrup. Garnish with the chili chocolate. Serve and enjoy!
MEXICAN CHOCOLATE ICEBOX COOKIES WITH DULCE DE LECHE ...
From midwestliving.com
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or waxed paper, and chill about 4 hours or until dough is firm enough to slice.
- Preheat oven to 325°F. Line cookie sheets with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheets.
EASY LIME ICEBOX CAKE RECIPE - CHOWHOUND
From chowhound.com
CHOCOLATE CHILI ICEBOX CAKE | RECIPE | ICEBOX CAKE, EASY ...
From pinterest.com
RECIPE FINDER: MEXICAN CHOCOLATE ICEBOX CAKE - BALTIMORE …
KAHLUA MEXICAN CHOCOLATE ICEBOX CAKE: CINCO DE MAYO - …
From cya-aspectamcult.blogspot.com
MEXICAN CHOCOLATE KAHLUA ICEBOX CAKE FOR CINCO DE MAYO ...
From pinterest.ca
CHOCOLATE RECIPES: MEXICAN CHOCOLATE ICEBOX CAKE
From fizafndchocolaterecipes.blogspot.com
MEXICAN CHOCOLATE ICEBOX CAKE - RANS
From rans.ca
CHOCOLATE ICEBOX CAKE RECIPE - EATING ON A DIME
From eatingonadime.com
BEST DESSERT RECIPES, HOW-TOS AND TIPS | FOOD NETWORK CANADA
From foodnetwork.ca
CHIPS AHOY! MEXICAN HOT CHOCOLATE ICEBOX ... - SNACKWORKS
From snackworks.com
MEXICAN HOT CHOCOLATE ICEBOX CAKE - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
MEXICAN CHOCOLATE ICEBOX CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN CHOCOLATE ICEBOX COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
PEPPERMINT GANACHE ICEBOX CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST SHOWS RECIPES, HOW-TOS AND TIPS | FOOD ... - FOOD NETWORK
From foodnetwork.ca
TEX-MEX CHOCOLATE ICEBOX COOKIES - SAVEUR
From saveur.com
MEXICAN CHOCOLATE ICEBOX CAKE - TFRECIPES.COM
From tfrecipes.com
MEXICAN CHOCOLATE ICEBOX CAKE – CENTRAL MARKET | ICEBOX ...
MOCHA CHOCOLATE ICE BOX CAKE - FOOD NETWORK
From foodnetwork.com
MEXICAN HOT CHOCOLATE - CECILIA'S CAKE SHOP
From ceciliascakeshop.com
A CHOCOLATE ICEBOX CAKE RECIPE FOR WHEN IT’S SIMPLY TOO ...
From vogue.com
MEXICAN CHOCOLATE ICEBOX CAKE | ICEBOX CAKE, MEXICAN ...
From pinterest.ca
MEXICAN CHOCOLATE ICEBOX COOKIES - BAKING BITES
From bakingbites.com
MEXICAN CHOCOLATE ICEBOX CAKE | JUST A PINCH RECIPES
From justapinch.com
RECIPE: MEXICAN CHOCOLATE ICEBOX CAKE - THE SEATTLE TIMES
From seattletimes.com
MEXICAN CHOCOLATE ICEBOX CAKE | ICEBOX CAKE, MEXICAN ...
From pinterest.com
MEXICAN CHOCOLATE KAHLUA ICEBOX CAKE FOR CINCO DE MAYO ...
From cya-aspectamcult.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love