Mexicanchocolatestreuselcakepasteldechocolatemexicano Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
• Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
• Pour mixture on top of crescent rolls.
• Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
• Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
• Spread softened butter on top of crescent rolls.
• Sprinkle sugar and cinnamon mixture on top of butter.
• Place in oven for 30-40 minutes depending on your oven.

Steps:

• Preheat oven to 350 degrees F.
• Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
• In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
• Add melted butter mixture to the flour mixture and blend.
• Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
• While cake is still hot, ice cake.
• For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
• Remove from heat and add powdered sugar, vanilla, and pecans.

Steps:

• Make cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess.
• Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
• Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
• Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
• Make glaze:.
• Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
• Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
• Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
• Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
• Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
• Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
• Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
• Make glaze:
• Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
• Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
• Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Steps:

• Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
• Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
• Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
• Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
• Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
• Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

Steps:

• Preheat oven to 350°F.
• Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
• Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
• Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
• Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
• Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg whites, 1 at a time, beating well after each addition.
• Add yogurt, vanilla, and egg, beating until blended.
• Gradually add flour mixture, beating until combined.
• Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
• Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
• Remove from oven, cool 10 minutes in pan.
• Place a plate upside down on top of cake; invert cake onto plate.
• Carefully peel off wax paper.
• Combine milk and chocolate in a small microwave safe bowl.
• Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
• Cool slightly; drizzle over cake.
• Let glaze set; sprinkle with powdered sugar.