Estimated Nutrition (whole recipe, rough)
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Anise | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter
- 1 cup unsweetened cocoa
- 1 tablespoon instant coffee (optional)
- 1 cup water
- 2 cups unsifted flour
- 1 1/2 cups firmly packed light brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons chili powder or cayenne powder
- 1 teaspoon anise flavoring (optional)
- 1 cup toasted crushed almonds
- 1 cup toasted crushed hazelnuts
- Icing
- 1/4 cup butter
- 1 tablespoon coffee (optional)
- 1 cup unsweetened cocoa
- 1 cup confectioners' sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Directions
1. Preheat oven to 350°F
2. In a small saucepan, melt the butter.
3. Stir in the cocoa and coffee, then water.
4. Bring to a boil; remove from heat.
5. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
6. Add cocoa mixture; mix well.
7. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
8. Pour into greased 15 x 10 jelly roll pan.
9. Bake for 15 minutes or until cake springs back when lightly touched.
11. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
12. Add the remaining sweetened condensed milk; stir in confectioners sugar.
13. Spread on the warm cake.
14. Serve warm with vanilla icecream. Enjoy!
15. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistancy wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.
Category:Tex-Mex Recipes
Category:Tex-Mex Desserts