recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
is a yummy devil's food cake. Once I shared the recipe
with the listeners of Sam Arnold's Saturday morning
radio show on station WKOA in Denver and we got thousands
of requests for it.
cup crushed Caribe chiles
1 cup boiling water
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon pure Mexican vanilla extract
1/2 cup solid vegetable shortening
2 cups sugar
2 cups cake flour
1/2 teaspoon salt
1/2 cup buttermilk
2 cups granulated sugar
1 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons corn syrup
1 1/2 cups half-and-half
Chopped pecans and/or crushed Caribe chile
oven to 350°F. Grease and flour 3 (8 inch) or
2 (9 inch) cake pans.
chiles in the water for 10 minutes, the let stand
for 20 minutes. This can be done early in the day
or ahead of time. Strain the chiles, rubbing with
a wooden spoon or rubber spatula to remove as much
pulp as possible. Pour the chile water into a measuring
cup. Add enough hot tap water to make 1 cup of liquid.
Stir cocoa powder into chile water to make a smooth
paste. Add soda and vanilla, stir and set aside while
preparing the cake batter.
shortening and sugar with an electric mixer in a large
bowl. Add the eggs, one at a time, beating vigorously
after each addition.
flour and salt into a small bowl. Add to eggs, alternating
with the buttermilk, using low mixer speed. Beat on
medium speed until smooth, then add the cocoa mixture
and mix well.
baking in layers, evenly divide the batter among the
pans. Smooth batter to edges. Bake 35 minutes or until
cake springs back when lightly pressed. (Bake rounds
20 to 25 minutes). Cool in pan for 10 minutes, then
turn out cake on wire racks to cool completely.
frosting. Frost cake while frosting is still warm
and sprinkle with nuts and / or crushed chile.
sugars and cocoa together in a medium-size heavy saucepan.
Add corn syrup and half-and-half. Cook, stirring occasionally,
over medium heat until mixture comes to a boil. Cook,
without stirring, until temperature reaches 236°F
or a soft ball forms when a teaspoon of mixture is
dropped into cold water. Remove from heat.
vigorously until mixture becomes less glossy, adding
more half-and-half as needed to make a creamy fudge.
3 (8 inch) or 2 (9 inch) layers
with permission from Jane Butel's Southwestern Kitchen