Sometimes we make this as a cake, sometimes a traybake, but it's always good fun to see if people can guess what's in it. It's not spicy - the cayenne pepper just adds a little heat. Using soured cream keeps it nice and moist.
Very good cake like brownies. The only thing I would change is instead of adding water, I would add cold coffee and instead of 1 tsp of cayenne pepper I would decrease it to just 1/2 tsp. The coffee flavor adds just enough mocha that turns this into a terrific authentic mexican chocolate flavor - 07 Sep 2006 (Review from Allrecipes US | Canada)
I was hosting Thanksgiving this year, and found out pretty last-minute that there was a pumpkin shortage, and was really disappointed... until I found this awesome recipe! I was thinking to myself "Self, how great could a cake really be?" and preceded to make and put this thin, none-too-special-looking cake in the over... and, not expecting too much, I took a bite, and melted. This cake is amazing, and everyone LOVED it. (I even had to hide it when my fiance's band members came over, because darn it, I want awesome chocolate cake for breakfast tomorrow!) - 27 Nov 2009 (Review from Allrecipes US | Canada)
Very moist, very tasty chocolate cake that has a warmth but there is no way it has any hint of pepper taste. This is a really fantastic cake. The frosting though was runny and I had too add another cup or more of powdered sugar and another Tbl of cocoa and a couple more T of margarine to get it to spreading consistency. Thanks this was a great cake! - 18 Jun 2008 (Review from Allrecipes US | Canada)