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
PINATA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over).
- Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
- Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
- Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
- Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the "ears" to the top of the head; transfer to the freezer.
- Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
- Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
- Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
- Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.
MEXICAN CHOCOLATE BANANA SKILLET CAKE
Provided by Food Network
Time 25m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
- In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
- Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.
MEXICAN CHOCOLATE CAKE
At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices. gourmet 2005
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Make cake:.
- Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess.
- Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
- Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
- Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
- Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
- Make glaze:.
- Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
- Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
- Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
MEXICAN CHOCOLATE CAKE
Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
- Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g
QUICK MEXICAN CHOCOLATE CAKE
I love chocolate and cinnamon and came up with this cake one day. It has now become my family's biggest request. We always have Abuelita® tablets around and I wondered if they would melt well as a glaze, and they do!
Provided by Mojito Mama
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
- Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
- Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
- Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
- Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 63.1 g, Cholesterol 40.9 mg, Fat 23.9 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 486 mg, Sugar 22.6 g
CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
More about "mexican chocolate pinata cake recipes"
EASY CHOCOLATE PINATA CAKE RECIPE FOR BEGINNERS - FUTMAX
From futmax.org
HOW TO MAKE A PIñATA CAKE RECIPE | RECIPES.NET
From recipes.net
THE BEST CHOCOLATE PINATA CAKE RECIPE FOR A FANTASTIC …
DIY CHOCOLATE PIñATA CAKE SMASH CAKE MONTREAL - YOUTUBE
From youtube.com
EASY PINATA CAKE - THIS IS COOKING FOR BUSY MUMS
From cookingforbusymums.com
PASTEL DE CHOCOLATE MEXICANO OR MEXICAN CHOCOLATE CAKE
From mexicanmademeatless.com
PINATA COOKIES RECIPE FOR CINCO DE MAYO | PRACTICALLY HOMEMADE
From practicallyhomemade.com
HOW TO MAKE A PIñATA CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST DAMN PINATA CAKE • A SIMPLE PANTRY
From asimplepantry.com
EASY MEXICAN CHOCOLATE CAKE - THE KITCHEN GARTEN
From thekitchengarten.com
MEXICAN CHOCOLATE PINATA CAKE | RECIPE IN 2021 | PINATA …
From pinterest.com
PEPITA MEXICAN CHOCOLATE CAKE - COOKING ON THE RANCH
From highlandsranchfoodie.com
CHOCOLATE PIñATA - UNCLE JULIO'S MEXICAN RESTAURANTS
From unclejulios.com
CHOCOLATE PINATA CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
25 EASY CINCO DE MAYO DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
VANILLA PINATA CAKE - NORDIC WARE
From nordicware.com
HOW TO MAKE A CHOCOLATE PINATA CAKE - LOLLIPOP BOX CLUB
From lollipopboxclub.com
MEXICAN CHOCOLATE PINATA CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN CHOCOLATE CAKE W. WARM CINNAMON GLAZE - LUCI'S MORSELS
From lucismorsels.com
MEXICAN CHOCOLATE CAKE & GANACHE - CRAFTY COOKING MAMA
From craftycookingmama.com
MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING - NOURISH AND …
From nourish-and-fete.com
CHOCOLATE OVERLOAD PIñATA CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE COVERED PIñATA CAKE - HOME COOKING HEAVEN
From homecookingheaven.com
MEXICAN CHOCOLATE PINATA CAKE | RECIPE | PINATA CAKE RECIPE, …
From pinterest.nz
HOW TO MAKE PIñATA CAKE, THE ULTIMATE CINCO DE MAYO DESSERT
From foodandwine.com
PIñATA WEDDING CAKE – HONESTLYYUM
From honestlyyum.com
EASY MEXICAN CHOCOLATE CAKE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
MEXICAN CHOCOLATE CAKE - LA PIñA EN LA COCINA
From pinaenlacocina.com
CHOCOLATE PINATA CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEXICAN CHOCOLATE CAKE PIONEER WOMAN / GET RECIPE INGREDIENTS
From lissasloves.com
MEXICAN CHOCOLATE CAKE RECIPE WITH CINNAMON - THE SPRUCE EATS
From thespruceeats.com
COLOURFUL MEXICAN PINATA CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
12 EASY CINCO DE MAYO DESSERTS - SHARP ASPIRANT
From sharpaspirant.com
MEXICAN CHOCOLATE SHEET CAKE - THE DELICIOUS SPOON
From thedeliciousspoon.com
EASTER PIñATA CAKE! - JANE'S PATISSERIE
From janespatisserie.com
FUN PIñATA CUPCAKES RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CHOCOLATE PIñATA PARTY CAKE - SWEETEST MENU
From sweetestmenu.com
MEXICAN HOT CHOCOLATE CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
MEXICAN CHOCOLATE PINATA CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.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