Columbia resident Barbara Eaton is sharing her recipe with thousands of hometown cooks at Just A Pinch Recipe Club, the new online community created for and by cooks in hometown America.
Eaton’s Double Chocolate Chipotle Chili Cake recipe was selected as a blue ribbon stand–out on the Club’s website, www.justapinch.com. To land the distinction, she served up a full–flavored festive dish that was both tasty and easy to prepare. The blue ribbon was awarded by Janet Tharpe, hostess and recipe tester for Just A Pinch Recipe Club.
“We know you’re wondering... and the answer is, yes. You can def- initely taste the chipotle flavor in this cake, but it’s simply delightful,” shares Tharpe. “We topped our cake with whipped topping, and the whole kitchen crew fell in love. Go on, spice up dessert.”
Eaton’s recipe, along with thousands of others, can be viewed, printed and shared at no charge through the online club. Eaton is one of several area residents participating in the club, billed as “America’s Greatest Recipe Swap.” Members can post family recipes and search, print, chat about, and try recipes submitted by other members. They can also save recipes to a personal online recipe box, create grocery lists, plan meals and print hundreds of grocery coupons.
In addition, members can create or join groups based on existing relationships (families, church and civic groups, etc.), or affinities such as diabetic meals, crock pot cooking, and budget meals, to share recipes with other group members.
“I love the taste of chipotle chili in dishes,” shares Eaton. “I got to thinking, why wouldn’t it work in chocolate cake? This turned out to be one of the most delicious cakes I have ever tasted. It is not hot, but the after kick is perfect.”
Double Chocolate Chipotle Chili Cake
Barbara Eaton, Columbia
3 eggs, stand at room temperature for 30 minutes
2 cups all–purpose flour
3/4 cup Hershey’s
special dark cocoa
1 tsp. baking soda
3/4 tsp. baking powder
3/4 cup butter, softened 2
2 tsp. vanilla extract 1–1/2
3 oz. baking chocolate,
semi–sweet, grated 1/2
2 Tbsp. chipotle
Preheat oven to 350 degrees. Grease either a 9x13” pan, or three 8x1–1/2” round pans. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, chipotle chili powder, and salt. Set aside.
In a large mixing bowl, beat butter for 30 seconds on medium to high. Gradually add sugar 1/4 cup at a time beating after each addition.
Scrape down sides of bowl and beat on medium an additional two minutes.
Add the eggs, one at a time, to butter mixture, beating after each addition then add the vanilla. Add the flour mixture and milk (alternating) to the butter mixture, beating on low after each addition until just combined. Beat on medium to high for 20 seconds. Stir in grated chocolate.
Divide the batter between the prepared pans. (Batter will be quite thick.) Bake 40–45 minutes or until toothpick in center comes out clean. Cool in the pan(s) for 10 minutes on wire rack. Remove from pan(s) and finish cooling on wire rack. Frost with especially dark chocolate frosting (recipe below), or your favorite frosting. If desired, top with a dollop of whipped cream and some shaved chocolate.
Especially Dark Chocolate Frosting
2/3 cup Hershey’s
special dark cocoa
1/3 +/- cups milk
1 tsp. vanilla
1/2 cup butter
3 cups powdered sugar
cocoa. Alternately add powdered sugar and milk, beating to spreading consistancy. Add small amount of additional milk if needed. Stir in vanilla. Ice cake, if you can stay out of the frosting long enough.