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Cakes
Chocolate Chili Cake
3 cups flour
2 cup cane sugar
6 tbs dark organic cocoa
2 tsp baking soda
½ tsp salt
½ cup vegetable oil
2 tbs white vinegar
2 tsp pure vanilla
2 cup cold water
1 egg
60g dried chili
½ tsp chili powder
How
to cook:
1.
Preheat oven to 350 degrees and oil and flour two
9-inches round baking pan.
2.
Remove seeds from dried chilies, tear into small pieces
and put into a shallow bowl. Cover with hot water and set aside
until chili is softened.
3.
Mix all the dry ingredients together in the bowl of the
mixer. Mix the wet ingredients and add to the dry ingredients. Begin
mixing until batter starts to appear a bit thicker.
4.
By hand, gently squeeze the water out of the chilies.
Grind until the chilies form a rough paste.
5.
Add chili paste to the mixture. Mix well and then pour
into two oil and floured 9-inch round baking pans.
6.
Bake for approximately 30 minutes. Cool completely
before frosting.
Pinto Bean Cakes
1½ tbs salad oil
1 small onion, finely chopped
¼ cup finely chopped red bell pepper
2 garlic cloves, minced
1 medium size fresh jalapeno chili, seeded and chopped finely
2 cans pinto beans, drained and rinsed
1/8 tsp liquid smoke
¼ cup chopped fresh cilantro
½ tsp ground cumin
¼ tsp pepper
1/3 cup yellow cornmeal
How
to cook:
1.
Sauté onion, bell pepper, garlic and chili in about 1½
tsp of oil until onion is limp.
2.
In a bowl coarsely mash beans with potato masher, they
should stick together. Stir in onion mixture and seasonings, mix
well.
3.
Sprinkle cornmeal on wax paper, and then divide bean
mixture into 8 portions. Make cakes about 1/2 inch thick.
4.
Coat each cake with cornmeal. Put remaining oil in
frying pan and heat.
5.
Brown cakes, turning only once. Serve with salsa, fresh
is best.
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