Long ago (I really mean a few posts back, but because I am an infrequent blogger, it was long ago) I promised I’d post my favorite Mexican chocolate cake recipe. Here it is. I love this stuff. Mexican chocolate should only be reserved for cool people. Try this and you’ll see what I mean: make the cake and don’t tell anyone you added cinnamon (and a dash of chile in my case). See who notices. If someone asks you what spices were added, you can immediately admit them to your Cool Club.
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I probably wouldn’t make it into the Cool Club, but I would gladly eat cake.
-Zina
Zina, you’re the one who stared the cool club, and you know it.
LOL — I did not see this until now. Thanks. But I’m serious that I would probably not know to ask about the spices in the cake. The Cool Cooking Club is a club I love to hang with (and eat with,) but don’t have much of my own to offer.
I made this cake for Mike’s birthday this week and you were right. This cake is fab-u-lous! We both loved it (and haven’t shared any of it with the kids). I tripled the cinnamon and used the Dagoba bar that has chilies in it for half of the chocolate called for in the glaze and it added a nice zing. Thanks for recommendation! This is definitely a keeper!