Chocolate Chili Cake

3 cups flour
2 cup cane sugar
6 tbs dark organic cocoa
2 tsp baking soda
½ tsp salt
½ cup vegetable oil
2 tbs white vinegar
2 tsp pure vanilla
2 cup cold water
1 egg
60g dried chili
½ tsp chili powder  

How to cook:

1.        Preheat oven to 350 degrees and oil and flour two 9-inches round baking pan.

2.        Remove seeds from dried chilies, tear into small pieces and put into a shallow bowl. Cover with hot water and set aside until chili is softened.

3.        Mix all the dry ingredients together in the bowl of the mixer. Mix the wet ingredients and add to the dry ingredients. Begin mixing until batter starts to appear a bit thicker.

4.        By hand, gently squeeze the water out of the chilies. Grind until the chilies form a rough paste.

5.        Add chili paste to the mixture. Mix well and then pour into two oil and floured 9-inch round baking pans.

6.        Bake for approximately 30 minutes. Cool completely before frosting.

Pinto Bean Cakes

1½ tbs salad oil
1 small onion, finely chopped
¼ cup finely chopped red bell pepper
2 garlic cloves, minced
1 medium size fresh jalapeno chili, seeded and chopped finely
2 cans pinto beans, drained and rinsed
1/8 tsp liquid smoke
¼ cup chopped fresh cilantro
½ tsp ground cumin
¼ tsp pepper
1/3 cup yellow cornmeal  

How to cook:

1.        Sauté onion, bell pepper, garlic and chili in about 1½ tsp of oil until onion is limp.

2.        In a bowl coarsely mash beans with potato masher, they should stick together. Stir in onion mixture and seasonings, mix well.

3.        Sprinkle cornmeal on wax paper, and then divide bean mixture into 8 portions. Make cakes about 1/2 inch thick.

4.        Coat each cake with cornmeal. Put remaining oil in frying pan and heat.

5.         Brown cakes, turning only once. Serve with salsa, fresh is best.

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