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Cakes, Tortes

Green Chilies and Fudge Cake

3 oz. unsweetened baking chocolate

1/3 c shortening

2 c cake flour

1 c sour cream

1/4 c cocoa

3 eggs

2 t baking soda

1 t vanilla

1 t salt

1/4 c hot water

1 1/2 c sugar

1 4-oz can diced green chilies, drained

Preheat oven to 350°F. Grease and flour a Bundt cake pan or 10" tube pan.

Melt chocolate; let cool then set aside. Sift flour, cocoa, baking soda, salt and sugar. In separate bowl, mix shortening and sour cream together, then beat for 2 minutes, scraping the bottom of the bowl frequently. Add in the eggs one at a time, mixing well after each addition, and add in vanilla. Mix in half of the dry ingredients and beat well. Add in water, mixing well, then rest of dry ingredients. Stir in the chilies and pour into prepared pan. Bake for about 45 to 50 minutes, or until cake tests clean. Cool in pan for 5 minutes before turning out. Frost this cake with a fudge frosting or deep chocolate glaze.

Clipped and adapted from FoodDay section, The Oregonian, no date but early '90s. The article was entitled Cuckoo Cakes by Joan Harvey. She says, "…the fun is waiting until after the compliments to reveal the bizarre ingredient that made the cake taste so good." So true.






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