Mario Bosquezs Mexican Chocolate Icing Recipes

MARIO BOSQUEZ'S MEXICAN CHOCOLATE ICING

Steps:

• Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.
• Stir in vanilla and nuts. Add the confectioners' sugar to taste. Slowly pour over cake.

MARIO BOSQUEZ'S MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Combine margarine, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.
• Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Combine with first mixture.
• Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.
• Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves.

MARIO BOSQUEZ'S CORN PUDDING

Steps:

• Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
• Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
• Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.
• Addtional notes from Mario: In my experience, making this pudding with butter instead of margarine makes for a more delicious version.

CHOCOLATE ICING

Steps:

• 1. In the top part of a double boiler, put the chocolate, powdered sugar, butter, and 1 tablespoon of water. Set the top of the double boiler over simmering water in the bottom of the boiler. The water should not touch the top part of the double boiler containing the chocolate. 2. Stir constantly until the mixture is melted and smooth, about 5 minutes. Stir in the vanilla. Transfer the chocolate to a bowl and cool until thickened to a soft spreading consistency. Use at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE ICING

Steps:

• 1. In the top part of a double boiler, put the chocolate, powdered sugar, butter, and 1 tablespoon of water. Set the top of the double boiler over simmering water in the bottom of the boiler. The water should not touch the top part of the double boiler containing the chocolate. 2. Stir constantly until the mixture is melted and smooth, about 5 minutes. Stir in the vanilla. Transfer the chocolate to a bowl and cool until thickened to a soft spreading consistency. Use at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.