Mexican Chocolate Cake with Candied Peppers Mexican Chocolate Cake with Candied Peppers
Mexican Chocolate Cake with Candied Peppers
Mexican Chocolate Cake with Candied Peppers
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Recipe - Welcome
2022 Jan Feb CC_Mexican Chocolate Cake2 600x360.jpg
Mexican Chocolate Cake with Candied Peppers
0
Servings10
Cook Time40 Minutes
Calories1040
Ingredients
2 (15.25 oz) pkgs Betty Crocker™ Super Moist™ Favorites Milk Chocolate Cake Mix, plus ingredients per package directions
4 tsp Badia® Cinnamon Powder, divided
1 lb unsalted butter, room temperature
4 cups powdered sugar
1 cup cocoa powder
1/4 cup heavy whipping cream
2 tsp vanilla
1/2 tsp salt
1 cup raspberry preserves
1/4 cup crème de cacao
1 cup water
1 cup sugar
4 red chile peppers, sliced
Directions

1. Preheat oven to 350° F.

2. Mix cakes according to package directions in separate bowls. 

3. Beat 1 teaspoon of cinnamon into each cake batter. 

4. Divide the batter between two 10-inch cake pans. 

5. Bake for 40 minutes or until a skewer inserted into the center comes out clean. 

6. Let cakes cool completely in the pans. 

7. For the frosting: Using an electric mixer, beat the butter on medium speed for 2 minutes or until creamy. 

8. Continue to mix on low speed while gradually adding the powdered sugar, cocoa powder, cream, remaining cinnamon, vanilla and salt. 

9. Increase mixer speed to high, and beat for 2 minutes. 

10. After the cakes have cooled, turn cakes out onto a plate. 

11. Slice off the domed top of the cakes, and discard the cake scraps. 

12. Cut each cake into two layers to make a 4-layer cake.

13.   In a bowl, combine the raspberry preserves and crème de cacao. 

14. Begin assembling the layers by spreading 1/3 of the raspberry mixture first and then 1 cup of frosting between each cake layer. 

15. Refrigerate the cake for 1 hour before frosting the sides. 

16. Spread a thin layer of frosting on the sides. Refrigerate the cake for 1 more hour. 

17. Finish by frosting another layer on the sides and then the top. 

18. To make the candied peppers, place all ingredients in a saucepan. 

19. Bring to a boil. Let simmer for 15 minutes. 

20. Remove peppers from the liquid. 

21. Place on a rack to cool and dry for 1 hour. 

22. Once dry, scatter over the top of the cake. 

 

Nutritional Information

Per Serving:
Calories: 1,040, Fat: 51 g (27 g Saturated Fat), Cholesterol: 100 mg, Sodium: 800 mg, Carbohydrates: 152 g, Fiber: 6 g, Protein: 7 g.

0 minutes
Prep Time
40 minutes
Cook Time
10
Servings
1040
Calories

Shop Ingredients

Makes 10 servings
2 (15.25 oz) pkgs Betty Crocker™ Super Moist™ Favorites Milk Chocolate Cake Mix, plus ingredients per package directions
Not Available
4 tsp Badia® Cinnamon Powder, divided
Badia Cinnamon Powder
Badia Cinnamon Powder - 2 Ounce
$1.78$0.89/oz
1 lb unsalted butter, room temperature
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
4 cups powdered sugar
Brookshire's Confectioner's Powdered Sugar
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.78$1.39/lb
1 cup cocoa powder
Hershey's 100% Cocoa, Natural Unsweetened
Hershey's 100% Cocoa, Natural Unsweetened - 8 Ounce
$5.18$0.65/oz
1/4 cup heavy whipping cream
Brookshire's Whipping Cream, Heavy
Brookshire's Whipping Cream, Heavy - 1 Quart
$6.48$6.48/qt
2 tsp vanilla
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract - 2 Fluid ounce
$8.98$4.49/fl oz
1/2 tsp salt
Brookshire's Iodized Salt
Brookshire's Iodized Salt - 26 Ounce
$0.98$0.04/oz
1 cup raspberry preserves
Brookshire's Preserves, Red Raspberry
Brookshire's Preserves, Red Raspberry - 18 Ounce
$3.98$0.22/oz
1/4 cup crème de cacao
Not Available
1 cup water
Not Available
1 cup sugar
Not Available
4 red chile peppers, sliced
Not Available

Nutritional Information

Per Serving:
Calories: 1,040, Fat: 51 g (27 g Saturated Fat), Cholesterol: 100 mg, Sodium: 800 mg, Carbohydrates: 152 g, Fiber: 6 g, Protein: 7 g.

Directions

1. Preheat oven to 350° F.

2. Mix cakes according to package directions in separate bowls. 

3. Beat 1 teaspoon of cinnamon into each cake batter. 

4. Divide the batter between two 10-inch cake pans. 

5. Bake for 40 minutes or until a skewer inserted into the center comes out clean. 

6. Let cakes cool completely in the pans. 

7. For the frosting: Using an electric mixer, beat the butter on medium speed for 2 minutes or until creamy. 

8. Continue to mix on low speed while gradually adding the powdered sugar, cocoa powder, cream, remaining cinnamon, vanilla and salt. 

9. Increase mixer speed to high, and beat for 2 minutes. 

10. After the cakes have cooled, turn cakes out onto a plate. 

11. Slice off the domed top of the cakes, and discard the cake scraps. 

12. Cut each cake into two layers to make a 4-layer cake.

13.   In a bowl, combine the raspberry preserves and crème de cacao. 

14. Begin assembling the layers by spreading 1/3 of the raspberry mixture first and then 1 cup of frosting between each cake layer. 

15. Refrigerate the cake for 1 hour before frosting the sides. 

16. Spread a thin layer of frosting on the sides. Refrigerate the cake for 1 more hour. 

17. Finish by frosting another layer on the sides and then the top. 

18. To make the candied peppers, place all ingredients in a saucepan. 

19. Bring to a boil. Let simmer for 15 minutes. 

20. Remove peppers from the liquid. 

21. Place on a rack to cool and dry for 1 hour. 

22. Once dry, scatter over the top of the cake.