Ingredients Weight Measure
Chocolate cake mix 18 oz. 1 box
TABASCO® brand Original Red Sauce 4 oz. 6 Tbsp.
Cinnamon 1 oz. 2 Tbsp.
Vanilla ice cream 4 cups
Chocolate Ganache, warm (recipe below) 12 oz. 1-1/2 cups
Spicy Strawberries & Blueberries (recipe below) 16 oz. 2 cups
Whipped cream, for garnish as needed
Ingredients Weight Measure

Chocolate Ganache (yields: 24 oz.)

Ingredients Weight Measure
Chocolate chips 12 oz. 1-1/2 cups
Butter 4 oz. 1/4 cup
Heavy cream 8 oz. 1 cup

Spicy Strawberries & Blueberries (makes 10 servings)

Ingredients Weight Measure
Cointreau® 4 oz. 1/2 cup
Sugar 1-1/2 oz. 3 Tbsp.
Water 1 oz. 2 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Lime juice 4 oz. 1/2 cup
Cinnamon 1/4 tsp.
Fresh strawberries & blueberries 16 oz. 2 cups


  1. To prepare the Cake, make cake according to directions on package. Add TABASCO® Sauce and cinnamon when adding wet ingredients. Bake according to directions on box and cool completely.
  2. Cut cake in half horizontally and spread ice cream evenly over bottom half. Top with other half of cake and freeze until firm.
  3. To make the Chocolate Ganache, combine all ingredients in bowl of a double boiler (water should be hot, but not boiling) and melt chocolate chips completely, stirring frequently.
  4. Place frozen cake on wire rack and pour Chocolate Ganache over entire cake, allowing sides to be coated, and place in refrigerator to firm.
  5. To make the Spicy Strawberries & Blueberries, combine Cointreau®, sugar, water, TABASCO® Sauce, lime juice and cinnamon and mix well. Add fresh fruit and marinate. Hold chilled for service.
  6. Place cake on serving platter and top with Spicy Strawberries & Blueberries and whipped cream.

Yield: 1 cake