Ingredients Weight Measure
White sugar 3 cups
All-purpose flour 2-5/8 cups
Cocoa powder, unsweetened 1-1/4 cups
Baking powder 2-1/4 tsp.
Baking soda 2-1/4 tsp.
Eggs 3 ea.
Milk 1-1/2 cups
Vegetable oil 3/4 cup
Vanilla extract 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Boiling water 1 cup


Ingredients Weight Measure
Butter 1-1/2 cups
Cocoa powder 2 cups
Confectioners' 10X sugar 9 cups
Milk 1 cup
Vanilla extract 1 Tbsp.


  1. Preheat oven to 350°F.
  2. To prepare Cake, grease and flour 2 10" round baking pans.
  3. Sift together sugar, flour, cocoa, baking powder and baking soda in a large mixing bowl.
  4. Add eggs, milk, oil and vanilla; beat for 2 minutes on a medium speed.
  5. Add TABASCO® Green Jalapeño Pepper Sauce to boiling water; slowly add to cake batter with mixer on low speed. Batter will be thin and frothy.
  6. Pour batter into prepared pans.
  7. Bake 40-45 minutes until center springs back when touched.
  8. While cakes are cooling, it is time to prepare the Icing.
  9. First, melt butter; stir in cocoa. Alternately add powdered sugar and milk; beat to spreading consistency. Add vanilla.
  10. Ice cakes generously on top and sides.

Yield: 12-20 servings