Afterburner Cake

Don’t let the color of the batter put you off (fondly referred to as puke-green)!

This is a sweet spice cake made with pureed green chiles.  I used fresh roasted 6-4’s (a mild Anaheim hybrid with a slight bite).  This cake has a nice, full flavor with a slight heat sensation afterward. Very interesting.  I would only use mild chiles in this recipe. Some say it’s addictive.

Afterburner Cake

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

A flavorful spice cake with heat after every bite.

Author: Anita Edge

Recipe type: dessert

Cuisine: Southwest

Serves: 12 servings

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2 cups sugar
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon baking powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon cloves
• 1⁄2 teaspoon allspice
• 1 1⁄2 cups green chiles (if using canned, separate the chiles from the liquid before measuring and use the liquid as part of the ⅔ cup milk)
• ⅔ cup milk (or milk combined with chile juice from canned chiles)
• 1⁄2 cup oil
• 2 eggs

Instructions

1. Heat oven to 350 degrees. Grease and flour baking pan 13x9x2 inches.
2. Put green chiles and milk in blender and puree.
3. Measure all ingredients into large mixing bowl.
4. Blend 1⁄2 minute on low speed, then 3 minutes on high speed, scraping bowl occasionally.
5. Pour into pan. Bake approximately 55-65 minutes or until wooden pick inserted in center comes out clean. Cool.

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