Mexican Chocolate Pound Cake
1 cup butter
1/2 cup solid vegetable shortening
3 cups sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup Mexican Cocoa with Chilis
1 cup milk
1 tablespoon vanilla extract
In a large mixing bowl, cream butter and shortening with sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Combine flour, baking powder, cocoa and cayenne. Add flour mixture alternately with milk and vanilla to the butter mixture. Mix well. Pour into greased tube pan without removable bottom. Bake at 350 degrees F for 1 hour and 20 minutes or until cake tests done. Cool 15 minutes before removing cake from pan. Cool on wire rack.
Now comes the best part. You HAVE to taste test while it's warm. If baked correctly you'll have a nice crispy top crust with an amazing chocolate flavor heightened by the cayenne. This will not burn you a new asshole as one might think, as long as you only use the amounts given.