Frosting Mexican Cake at Micheal Hollenbeck blog

Frosting Mexican Cake. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Beat with electric mixer until well combined. First, preheat the oven to 325 degrees before making the cake batter. Sift cocoa powder, cinnamon, cayenne, salt together and add to butter. Remove from heat and add the flour, sugar, cinnamon, and salt. Let the cakes cool in the pans for 10 minutes. Mix into cocoa mixture ⅓ at a time. Put a piece of parchment on the bottom of the pan and spray again. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine. Combine the cocoa powder, water, and butter in a saucepan and cook and whisk over medium heat until the butter melts and the ingredients form a sauce. Pour the chocolate mixture over the dry ingredients and stir until smooth. Mix well with a wire whisk or eggbeater. Grease and flour a 9 x 13 cake pan and set aside. Add vanilla and mix on medium speed while drizzling in enough heavy cream to make frosting creamy and not dry. Whisk the dry ingredients in a large bowl and set aside.

Pour the batter into the cake pans. Combine the cocoa powder, water, and butter in a saucepan and cook and whisk over medium heat until the butter melts and the ingredients form a sauce. Mix into cocoa mixture ⅓ at a time. Whisk the dry ingredients in a large bowl and set aside. First, preheat the oven to 325 degrees before making the cake batter. Mix well with a wire whisk or eggbeater. Put a piece of parchment on the bottom of the pan and spray again. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine. Grease and flour a 9 x 13 cake pan and set aside. Pour the chocolate mixture over the dry ingredients and stir until smooth.

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Frosting Mexican Cake First, preheat the oven to 325 degrees before making the cake batter. Combine the cocoa powder, water, and butter in a saucepan and cook and whisk over medium heat until the butter melts and the ingredients form a sauce. Mix in the butter on low speed, until the mixture resembles damp sand. Pour the batter into the cake pans. Mix into cocoa mixture ⅓ at a time. Let the cakes cool in the pans for 10 minutes. Mix well with a wire whisk or eggbeater. Add vanilla and mix on medium speed while drizzling in enough heavy cream to make frosting creamy and not dry. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine. Beat with electric mixer until well combined. First, preheat the oven to 325 degrees before making the cake batter. Sift cocoa powder, cinnamon, cayenne, salt together and add to butter. Pour the chocolate mixture over the dry ingredients and stir until smooth. Grease and flour a 9 x 13 cake pan and set aside. Remove from heat and add the flour, sugar, cinnamon, and salt. Put a piece of parchment on the bottom of the pan and spray again.