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Receta Mexican Chocolate Cake
by CookEatShare Cookbook

Mexican Chocolate Cake
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  Raciónes: 12

Ingredientes

  • 1 c. softened butter
  • 2 c. sugar
  • 4 Large eggs
  • 2 teaspoon vanilla
  • 3 3/4 c. flour
  • 1/4 c. cocoa
  • 2 teaspoon baking pwdr
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 c. lowfat sour cream

Direcciones

  1. Mix together: 3/4 c. finely minced nuts 2 teaspoon cinnamon 1 c. (6 ounce. bag) chocolate chips
  2. Heat oven to 350 degrees. Grease 10 x 4 inch tube pan only (NOT bundt pan). Combine butter, sugar, Large eggs and vanilla in large mixing bowl. Beat 2 min on medium speed, scraping bowl occasionally (or possibly 300 strokes by hand).
  3. Fold in flour, cocoa, baking pwdr, soda, cinnamon and salt alternately with lowfat sour cream. Spread 1/3 of batter (just over 2 c.) and sprinkle with 1/3 of filling (about 7 Tbsp.). Repeat twice. Bake about 1 1/4 hrs (75 min) till pick inserted in center comes out clean. Cold in pan about 1 1/2 hrs before transferring to rack. Makes nice large cake - no frosting necessary.