Ortega Spicy Chocolate Jalapeno Cake Recipes

SPICY CHOCOLATE CAKE WITH JALAPEñO FUDGE FROSTING

Steps:

• Preheat oven to 350ºF.
• Prepare a Bundt® cake pan or three 8" round cake pans with baking spray. If using cake pans, add parchment paper rounds to the bottom of each after spraying each with the baking spray.
• Place the cocoa powder and cayenne pepper in a medium bowl and add the hot water. Whisk until smooth and set aside to cool.
• On high speed in a stand mixer or using a hand blender, blend the vegetable oil and sugar together. Add the buttermilk. Continue mixing until fluffy. Beat in the eggs and egg yolks until all are fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• Add the cooled chocolate mixture to the batter. Slowly add the dry ingredients to the batter, mixing well on low speed, until smooth.
• Pour batter into the fluted pan or evenly divide the batter between the three prepared cake pans. Bake at 350ºF for 25 minutes or until tester when inserted in the center comes out clean. While the cake is baking, make the frosting.
• When cakes are finished, remove from the oven and let cool on racks for no longer than 10 minutes. Turn cakes out of the pans onto racks, peel off the parchment paper, if using. Let cool completely.

SPICY CHOCOLATE JALAPENO CAKE

Steps:

• Preheat oven to 350°F Grease two 9 inch round baking pan.
• Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
• Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
• For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

ORTEGA® SPICY CHOCOLATE JALAPENO CAKE

Steps:

• PREHEAT oven to 350 degrees F. In the top of a double boiler, heat chocolate morsels, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• BEAT granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapenos. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
• BEAT powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.

ORTEGA CHILI CHEESE CASSEROLE

Steps:

• Mix all ingredients in a casserole dish. Bake at 350 for 35 minutes or until cheese starts to brown.