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Did you know that September 15-October 15 is celebrated as Hispanic Heritage Month?
This period is an ideal time to recognize the Latin Women’s Initiative, a nonprofit organization dedicated to making a difference in the lives of Latin women and their families through service and support to organizations that provide community resources, education and health services.
LWI has created a beautiful cookbook, Latin Flavors, which highlights traditional Hispanic fare. The book was developed by an award winning editor for the Houston Junior League “Stop and smell the Rosemary’s” Roni Atnipp, along with Graphic Designer Linda Limb and award winning Mexican photographer Ignacio Urquiza.
Latin Flavors will help raise funds to support the many charitable organizations that LWI assists. To purchase a copy just click here or here.
Fortunately, we were able to get a little taste of what’s in the cookbook. Check out this recipe!
Mexican Chocolate Cake
Chocolate cake is a staple in any recipe file. Our Mexican Chocolate Cake has the secret addition of coffee and cinnamon. It will satisfy the taste buds of even the most difficult of chocolate snobs in your life.
Cake ingredients
1/2 cup (1 stick) butter
1/2 cup vegetable oil
2 squares (1 ounce each) unsweetened chocolate
1 cup brewed coffee
2 cups all purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup buttermilk, shake before pouring
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Icing ingredients
1/2 cup (1 stick) butter
2 squares (1 ounce each) unsweetened chocolate
6 tablespoons whole milk
3 3/4 cups (1 pound box) powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Cake directions
Preheat oven to 350 degrees. Grease a 9×13 inch cake pan. In a small sauce pan heat butter, oil, chocolate and coffee, stirring frequently, until chocolate is melted. Remove from heat and set aside.
In a large mixing bowl, combine flour, baking soda, sugar, buttermilk, eggs, cinnamon and vanilla. Blend until smooth. Add chocolate mixture and mix well. Pour batter into cake pan. Bake for 35 minutes.
Icing directions
Just before cake is done, prepare icing. In a small sauce pan over medium low heat, stir butter chocolate and milk until chocolate is melted (take care not to scorch). Remove from heat.
In a mixing bowl, combine powdered sugar, vanilla and pecans. Add chocolate mixture and beat. Ice cake in pan while cake is still warm.
Serves: 8-10
*Information, image, and recipe provided by representatives of TWI
