Recipe Categories
Desert
Misc Desert
6 - ounces
semi-sweet chocolate chips, melted and cooled
1 1/4 - cups granulated sugar
3/4 - cup butter or margarine, softened
1 - teaspoon vanilla extract
3 - eggs
2 - cups all-purpose flour
1 - tablespoon ground cinnamon
1 - teaspoon baking soda
1/2 - teaspoon salt
1 - cup milk
1 - to 2 tablespoon diced jalapeños, (optional)
3 - to 3 1/4 cups sifted powdered sugar
1/3 - cup milk
1/4 - cup butter or margarine, softened
2 - (1-oz.) packet unsweetened chocolate flavor
2 - teaspoons vanilla extract
1/4 - teaspoon salt
1 3/4 - cups sliced almonds, toasted
PREHEAT
oven to 350ºF.
BEAT granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs;
beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda
and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir
in jalapeños. Pour into two well-greased 9-inch-round baking pans or one
13x9-inch baking pan.
BAKE 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.
BEAT powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in
small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides
with nuts