Wednesday, June 1, 2011

Mexican Cooking Fun!

True to my word, I have started baking again. However, I apparently haven't taken to documenting the goods very well. I got two pix out of an afternoon baking in my lovely kitchen.

Two weeks ago I made a Mayan Chocolate Cake and Mexican Wedding cookies for our friends who had a Mexican themed house warming party that turned out amazing. Well, kinda. I'm still getting used to my oven and I burned the first batch of cookies a little. Luckily, you can't tell once they are covered in powdered sugar. They got devoured at the party.

Also, last Friday I got off work ridiculously early (Thanks Boss!) and didn't know what to do with myself so I made my Mother's chocolate chip cookies, and set out some appetizers and invited my girlfriend over. My husband, friend and I had an impromptu party. Of which, I took zero photos.

So, I promise, the next time I bake up or cook up the yums, I take tons of pictures. Until then, here is the recipe for Mayan Chocolate Cake. So good!

Chocolate Mayan Bundt Cake

6 ounces Cacao Dark Chocolate Baking Bar, broken into small pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs
1 cup milk

Preheat oven to 350°F (175°C). Grease & flour 12-cup Bundt pan.

In a double boiler, melt the chocolate stirring constantly to avoid burning.

***or if you must:
(Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.)

Combine flour, cinnamon, baking soda, salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk.

Pour into prepared Bundt pan.

Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter. Drizzle cake with Chocolate Glaze. Let set before serving.