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Spicy Mexican Brownie Cake
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Prep Time:
30 minutes
Total Time:
3 hours
Spicy Mexican Brownie Cake with cayenne and rich cocoa for a flavor-packed treat.
Ingredients:
  • 1 1/4 cups butter, softened
  • 3/4 cup unsweetened baking cocoa
  • 4 eggs
  • 2 cups granulated sugar
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon plus 1/8 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon vanilla
  • 1/3 cup butter, softened
  • 1/3 cup crema (Mexican-style cream) or sour cream
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 to 2 teaspoons milk
  • Unsweetened baking cocoa, if desired
Instructions:
  • Preheat your oven to 350°F. Grease the bottom and sides of a 13x9-inch pan with shortening and lightly flour it. In a small bowl, mix 1 1/4 cups of butter with 3/4 cup of cocoa until well combined. In a large bowl, use an electric mixer on high speed to beat the eggs for 3 minutes. Then, on low speed, mix in all the remaining cake ingredients and the cocoa mixture until just blended. Spread the batter evenly in the pan.
  • Bake for 35 to 40 minutes until the top edge of the cake gently pulls away from the sides of the pan. The top may have slight dips in some areas. Let the cake cool completely in the pan on a cooling rack for about 2 hours.
  • In a large bowl, cream 1/3 cup of butter with an electric mixer until fluffy. Mix in crema, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla until light and fluffy, scraping the bowl often. Gradually add powdered sugar, 1 cup at a time, on low speed, scraping the bowl occasionally. Stir in milk, one teaspoon at a time, until the frosting is smooth and spreadable. Frost the cake, sprinkle lightly with cocoa, and store in the refrigerator.

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