I have a grooms cake request for a mexican chocolate cake it has cinamon and chocolate chips can any one tell me a good way to get this effect with a doctored cake mix. Thanks
i would just add like a tsp of ground cinnamon and toss the choc chips in a little flour to lightly coat them so they dont sink to the bottom and add them to the cake
On the Martha Stewart website there is a recipe for a mexican chocolate pudding filling that is great for filling a cake. I'd still probably add some cinnamon and dutched cocoa to the cake mix, but this would be great with it. (this is also so good to eat just plain...mmm)
Mexican hot chocolate pudding
Makes enough to fill 15 cupcakes
â¢ 1 tablespoon cocoa powder
â¢ 1 3/4 tablespoons cornstarch
â¢ 3 tablespoons sugar
â¢ 1 pinch salt
â¢ 1/2 cup heavy cream
â¢ 2 egg yolks
â¢ 1 cup milk
â¢ 3 ounces Mexican chocolate, chopped (6 Tbsp?)
â¢ 1 teaspoon pure vanilla extract
â¢ 1 1/2 teaspoons unsalted butter
1. Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
2. Remove from heat and strain mixture through a fine mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.
The mexican hot chocolate it is calling for you can find in many grocery stores. I get mine at Walmart or winco in the mexican food aisle. It is called abuelita. They are round (delicious smelling!!) chocolate disks in a round container.
thanks for the tips ladies