Thanks for all of your nice comments on my last post! It feels good that some of you are on the "eat less sugar" bandwagon with me. I admit it's not going well so far, because I've tested several dessert recipes this week. I did try eat small portions and not over do it.
But that's difficult when you make things like this:
But it's all about baby steps. I'm slowly trying to ease into these resolutions.
I'm up early today AND I'm watching the news. And I kinda want some waffles. Chicken and waffles. Maybe just waffles. It's too early.
So maybe I'll make some and then get around to some recipe testing. Jersey Shore is also on the agenda today. It's going to be a busy day.
Mexican Milk Chocolate Cake was a cake I made a while back. I'm trying to remember my inspiration behind this but I'm having trouble. I'm guessing I had to use up some leftover Mexican sour cream and dulce de leche. Yes, that sounds about right.
So the cake is made from your basic cake ingredients, cocoa powder, milk chocolate, the sour cream and milk. After the cake comes out of the oven, holes are poked into the layers and then a mixture of warm dulce de leche, milk and cinnamon is poured on top to make the cake extra moist.
I have bought more dulce de leche in the past few months than I ever have. I'm obesessed with it.
The frosting is made by beating together butter, confectioners' sugar, cocoa powder and melted milk chocolate. I could eat the frosting by the spoonful it's so good.
I could eat the dulce de leche mixture by the spoonful it's so good. I have some friends who lived in Panama and they said that's how everyone ate dulce de leche there - by the spoonful. Isn't that crazy? It seems like you should eat it with some bread or fruit.
Anyway, I hope you have a good day! What are you up to? Actually, I'm going to catch up on my blog reading and find out.
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup Mexican sour cream
1/3 cup milk
4 ounces milk chocolate, melted
1/2 cup dulce de leche
2 tablespoons milk
3/4 teaspoon ground cinnamon
10 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
4 ounces milk chocolate, melted
Heat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat oil, butter and sugar for 1 minute or until creamy. Increase mixer speed to medium high and beat in eggs and vanilla until well combined and fluffy - about 3 minutes. Reduce mixer speed to low and beat in dry ingredients, alternating with sour cream and milk until just combined. Beat in melted chocolate until combined.
Divide batter into pans. Bake 20-25 minutes or until well risen, cake pulls away from edges of pan, and a toothpick inserted into cake comes out with moist crumbs attached.
Make the glaze by warming dulce de leche, in a medium bowl, in microwave until hot - about 1 minute. Whisk in milk and cinnamon until combined. Poke holes all over cakes and drizzle dulce de leche mixture on top. Freeze cakes in freezer until cold. (This makes them extra moist.)
To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat butter until creamy. Beat in confectioners' sugar, cocoa powder, milk and milk chocolate until creamy and smooth - about 2-3 minutes.
Remove one cake from pan and place on a platter; frost. Top with remaining cake and frost top and sides.
Makes 10 servings