This is a great cake - won me first place in a bake-off at work.  The frosting recipe is too much - I cut it in half, but added a little extra spice. 

October 6, 2008

I made cupcakes and it yielded about 22. For cupcakes, you should cut the icing recipe in half and cook the cakes for only about 20 minutes. I loved the spicy icing (valle de sol chile stood in just fine for ancho). The cake part isn't the most exciting but the cinnamon went well with the icing. Read more and see pics at www.adventuroustastes.blogspot.com

August 25, 2008

This cake is fantastic although I think I over mixed the batter or cooked it for too long.  I'm going to keep trying until I get it right...its that good.

June 4, 2008

These were quite good and the cake itself was quite moist. The buttercream was not as spicy as I hoped though.

I made these as cupcakes and it yielded a little less than 2 dozen, but I had 2X more buttercream than I needed. 

March 15, 2008

Moist and flavorful, the chili/cayenne add a delicious counterpart to the sweet VERY buttery icing.  However the icing recipe produced enough buttercream to cover two cakes.

February 20, 2008