Mr Morris Salsa Cake Recipes

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

MR. MORRIS' SALSA CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
• Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
• Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
• Pour in batter evenly into the pan.
• Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
• In the meantime, prepare the cream cheese frosting.
• Beat all ingredients together until smooth. Set aside.
• Cool cake on wire rack then frost with cream cheese frosting.
• Pat yourself on the back for being adventurous.
• Parting Words: "And somewhere, later on, ranch kitchens, cabins and range camps will fill with people and easy conversation (and Cookgirl adds that these various venues will also fill with people coughing, heavy clouds of cigarette smoke; the smoke detector alarms will be set off -- ) Because THIS is Marlboro Country.".

SALSA CAKES

Steps:

• Mix salsa and sour cream.
• Put 1 rice cake on a plate.
• Put fat free cheese on rice cake.
• Heat in microwave for 10-15 sec.
• Put salsa/sour cream mix on cheesy rice cake.
• Put the other rice cake on top of mixture.
• Voila! Eat your salsa sandwich!