FCC Chocolate Bundt Cake

A one-bowl homemade chocolate cake will be topped with my homemade sweet and spicy whipped cream.

In one Bowl Add Everything Together
3 CUPS ALL PURPOSE FLOUR
2 CUPS SUGAR
2/3 CUPS UNSWEETENED COCOA POWDER
1/2 TEASPOON SALT
1 TABLESPOON BAKING SODA
2 TABLESPOONS FCC HATCH RED CHILE POWDER
1 TABLESPOON FCC HATCH SPICE BLEND
2 LARGE EGGS
1 1/4 CUPS LOW FAT BUTTERMILK
1 CUP CANOLA OIL OR VEGETABLE OIL
1 CUP BOILING HOT WATER
1 TBS VANILLA
PREHEAT OVEN TO 350 DEGREES
USE CAKE FLOUR SPRAY FOR YOUR BUNDT PAN AND SET IT ASIDE.
ADD ALL INGREDIENTS TO A LARGE BOWL MIX WITH A STAND MIXER OR  HAND MIXER UNTIL WELL BLENDED; THE BATTER WILL BE THICK.
BAKE FOR 50 MINUTES OR UNTIL CAKE IS SPRINGY, COOK IN BUNDT PAN FOR AN ADDITIONAL 15 MINUTES, THEN TURN ONTO WIRE RACK TO COOL.
WHIPPED CREAM TOPPING (SWEET AND SPICY)
2 CUP HEAVY WHIPPING CREAM
3 TABLESPOONS POWDER SUGAR
4 TABLESPOONS ARBEQUINA EXTRA VIRGIN OLIVE OIL OR A SWEET OLIVE OIL
1 TEASPOONS FCC  HATCH RED CHILE POWDER
1 1/2 TEASPOONS CINNAMON
WHIP ALL INGREDIENTS UNTIL NICE AND FLUFFY

 

Recipe by Cindy Duncan from the Fresh Chile Cookin' group

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!