Spicy Chocolate Cake

From the kitchen of Nestle. You’ll fall in love with this rich, chocolate cake with a touch of spiciness!

Spicy Chocolate Cake


  • 1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted* and cooled
  • 1 1/4 cups granulated sugar
  • 3/4 cup butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons ORTEGA® Diced Jalapenos
  • 3 1/4 cups confectioners sugar
  • 1/3 cup milk
  • 1/4 cup butter or margarine, softened
  • 2 (1 ounce) packets NESTLE® TOLL HOUSE® Choco Bake Unsweetened Chocolate Flavor
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


1 PREHEAT oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.

2 FOR SPICY CHOCOLATE CAKE: BEAT granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapenos. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.

3 BAKE in preheated 350 degree F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.

4 FOR RICH CHOCOLATE FROSTING: BEAT powdered sugar, milk, butter, Choco Bake, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake.


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