Mexican Chocolate Cake

On the back of every Hershey's Cocoa container is a recipe for their "Perfectly Chocolate" Chocolate Cake.

It is one of the best, easiest and fool proof chocolate cake recipes I have come across. With a few simple modifications what was once a delicious cake is now a crowd favorite.

Just recently I was looking for a good Mexican Chocolate Cake recipe for a dinner party I was throwing. The simple addition of a teaspoon of cinnamon transformed this regular chocolate cake to one with a south of the border twist.

Mexican Chocolate Cake
Serves 10-12
Total Cost: $6.75 (approx. $.56-$.68/person)

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup hot coffee

**Frosting Recipe to follow

Preheat oven to 350 F. Grease and flour two 9 inch round baking pans and line with parchment paper (an important step to help remove the cakes after baking).

Combine all dry ingredients in a large bowl. Use a whisk or a spoon to thoroughly combine. Add eggs, milk, oil and vanilla. Beat on medium speed until all incorporated. Stir in hot coffee, at this point the batter will be very thin. Pour into pan, filling only about halfway.

Bake 30-35 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes then remove the cakes from pans to wire racks to cool completely.

Cupcake Variation: Line muffin pans with paper cupcake liners. Fill each about halfway with batter. Bake at 350 for 22-25 minutes. Cool on wire racks. Makes about 30 cupcakes.

Chocolate Frosting
1 stick (1/2 cup) butter, melted
2/3 Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

In a large bowl, combine melted butter and cocoa. Beating on medium speed, add vanilla, then alternately add powdered sugar and milk until the frosting is spreading consistency. If too stiff add more milk as needed.

I'M BACK...

Summer school is over!

And now I have the time to work on Market to Menu.

I'm sorry for the gap in posting, but it has been a very crazy month.

A lot of traveling, studying and working, not a lot of time to think about food. And for me not to think about food is a busy day indeed.

I'm having a dinner party tomorrow night for my Dad who will be in town visiting. So there will be more recipes, tips and updates coming soon.

A Quick Update

Hello Market to Menu Visitors!

There has been a hiatus of sorts for postings.

We will be back to regular broadcasting soon.

Due to a rather overwhelming few weeks: out of town guests, graduate school, work, travel and now later this week a long overdue vacation of sorts.

I have been spread pretty thin and unfortunately my blog has been paying the price. They say we hurt the ones we love most and this blog has been my new love.

I promise to come back from vacation, wrap up this session of school and be ready to get posting by later next week.

Please keep checking back, I have some great new recipes I've been playing with...

Sauteed Summer Vegetables with Fettuccine in a Lemon Cream Sauce

...surprisingly light and easy to prepare

Chicken Enchiladas

...for that special dinner party

and in the spirit of the Olympics...

Shrimp and Pork Egg Rolls

and

Firecracker Shrimp Stir Fry

So happy August and hope to see you back here soon!