ISO: Mexican Chocolate Cinnamon Cake

[tiffanyh]

Does anyone have a light recipe for this? Any other light recipes for a Mexican dessert that you would recommend?

[kwormann]

No, I dont have one, but if Ill be the first one to check back here to see if someone responds http://www.cookinglight.com/bbs/smile.gif YUM!

[Vanessa]

I think GAil might be able to help you since she has many wonderful Mexican recipes....
Oh Gail!!!

[Beth]

The Texas Sheet Cake that has been a CL favorite (Jan 00) is a lightened version of a cake known all around the South by various Texas and Mexican names (Mexican because of the cinnamon/chocolate combination).


* Exported from MasterCook *

Texas Sheet Cake (lightened)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Cakes, Cookies and Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup pecans -- chopped (or garnish with pecan halves)

Preheat oven to 375 degrees. Coat a 13x9 pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl;
stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.

Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat,
and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Yield: 20 servings (serving size:
1 slice).

Note: You can also make this recipe in a 15x10-inch jelly roll pan. Bake at 375 degrees for 17-20 minutes.

NUTRITIONAL INFORMATION:
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN
3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg

Description:
"A lower fat version of the classic from Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 4g Total Fat; (13% calories from fat); 3g Protein; 50g Carbohydrate; 19mg Cholesterol; 97mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[karole]

i feel really stupid asking this--but--how does one copy the cake receipe without copying the wholr topic? how can you teel what page the receipe is on?

[Gail]

Light Mexican desserts? Wow. That's a toughie. Things tend to be loaded down with all manner of unhealthy ingredients, fried or just really, really sweet. Couldn't find a thing in my stuff which even used chocolate. I even went through countless recipes in the Mexican Yupi.com and still couldn't find anything.

Maybe I'm tired.

Anyway, I KNOW it isn't light-- and I'm SURE somewhere in the universe someone MUST HAVE tried lightening at least one Mexican dessert, I'm passing on another Mexican chocolate nut cake (quite a few of their desserts rely on nuts.)

Sorry.

MEXICAN CHOCOLATE AND ALMOND CAKE


A fitting finale to a Mexican-style meal. Leftover cake is great for breakfast or an afternoon snack.
Cake
1 2/3 cups sliced almonds, toasted (about 6 ounces)
4 1/2 ounces semisweet chocolate, chopped
2 1/2 teaspoons grated orange peel
1 teaspoon ground cinnamon
5 eggs, separated
6 tablespoons sugar


Sauce
4 ounces semisweet chocolate, chopped
1/2 cup half and half
1/4 teaspoon ground cinnamon


1/2 cup chilled whipping cream
1 1/2 tablespoons sugar
Ground cinnamon
3 oranges, peel and white pith removed, sliced into rounds

For cake:
Preheat oven to 350°F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.)

For sauce:
Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.)

Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares.



Bon Appétit
March 1993







Michele ( shellfarm@ev1.net ) from TX on 06/05/00
ohh this is to die for. The combination of flavors is great and with a slice of orange for garnish it just adds to the whole dessert. I will make this again very soon.

A Cook from New Jersey on 05/15/00
My friend and I prepared this dish for our Spanish classes "Cinco De Mayo Fiesta." It was a hit and everyone gave us compliments. Thanks for the recipe, and be sure to try this recipe!!!

A Cook from Santa Barbara, CA on 05/02/99
Good recipe! I am planing on making it again soon.

Jessica Cuba ( mexicanfood.guide@miningco.com ) on 01/16/99
Served with oranges, this cake tastes similar to a spice cake with chocolate overtones.

[Gail]

Me again.

Y'know, Mexicans, as well as people in many Spanish-speaking countries, DO eat flan and CL, bless them, just happens to have two:

A cheese flan: www.cookinglight.com/recipefinder/recipe.asp?rid=11634 (http://www.cookinglight.com/recipefinder/recipe.asp?rid=11634)

and a chocolate-orange flan if you've got to have that chocolate: http://www.cookinglight.com/bbs/smile.gif www.cookinglight.com/recipefinder/recipe.asp?rid=7463 (http://www.cookinglight.com/recipefinder/recipe.asp?rid=7463)


... now, I've got to go make dinner...


[This message has been edited by Gail (edited 01-31-2001).]

[Ed]

Hi Karole,

I'm happy to help out a fellow Minnesotan, here's how to copy a recipe from the BB.

Left click on the mouse to highlight the text you want to copy.

When that's done, then right click and select copy.

Then you can choose to move the text to a document in Microsoft Word for instance, or to e-mail. Anyway when you're where you want the text to be, then right click again and select paste, by left clicking on paste, then there it will appear.

I hope this is helpful to you.

If you have Master Cook software then it is a bit more involved but still not too bad once you get on to it.

If you would like more information just let me know.

Ed

[mlynn]

I've had this recipe saved forever, and keep meaning to try it. It's for brownies, rather than a cake, but it sounds delicious.

MEXICAN BROWNIES


The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.
For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Make brownies:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping: Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

Makes 16 brownies.


Bon Appétit
August 1996

Entertaining Made Easy





A Cook from houston, texas on 01/18/01
these brownies were made for me by a good friend who doesn't eat sweets (but loves to cook)--they were the MOST delicious things imaginable! they were made exactly like the recipe; wouldn't change a thing. i will certainly be making them in the future.

Glynis Hoffman ( vervhoff@earthlink.net ) from Huntington Beach, California on 01/11/01
Use to make these brownies for company all the time but had lost the recipe. We were so pleased to find it again on the website since it has been much requested by our friends. these brownies are always a hit and the best we've ever had.

Tammy ( dinks90@worldnet.att.net ) from Appleton, WI on 12/08/00
Next time I'll toast the almonds and add a little cinnamon to the topping. Otherwise it was great. More like fudge than brownies!

A Cook from San Jose, CA on 09/30/00
Made this dish for a Mexican theme party and it was a big hit. Very rich so one 9" pan was enough for a big crowd. I took the advice of another reviewer and prepared them a day ahead the the flavors were wonderful.

Natalie ( poohnatty@yahoo.com ) from Tuscaloosa,Al on 07/18/00
I made the brownies to bring to my friends who were having us over for dinner for the. The brownies were a hit. Everyone couldn't wait for dessert, they ate those before the chicken was done. I added extra cinnamon and nuts which made it even better. Everyone still talks about them!