The cayenne isn't necessary here and could easily be eliminated, but when we're dining on Mexican I like it spicy. Cumin, corn, or black beans would be a great addition here as well.
-3/4 head red cabbage, finely shredded
-a few carrots, shredded
-1/2 green pepper, diced
-1/4 red onion, diced
-a handful of fresh cilantro leaves
-juice of 1/2 lime
-1/4 teaspoon cayenne pepper
-2 tablespoons red wine vinegar
-2 tablespoons sugar
-1/4 cup mayo
-1 teaspoon salt
-fresh ground black pepper
Whisk together lime juice, cayenne, vinegar, sugar, mayo, salt and pepper in a large bowl. Toss in remaining ingredients. Chill for at least 2 hours prior to serving.
This was the cake that my Mother-in-law requested for her birthday as she is a serious chocolate lover. The cake is best served still warm, with vanilla ice cream, or having been chilled in the refrigerator for a bit.
-1 package Duncan Hines chocolate cake mix
-1 package chocolate instant pudding
-1 cup milk
-1/2 cup sour cream
-4 large eggs
-1 cup chopped pecans
-2 cups nestle semi-sweet chocolate morsels
-1 (2 oz) nestle semi-sweet chocolate baking bar
-1/2 cup sifted powdered sugar
-3 tablespoons butter
-2-3 tablespoons water
-1 teaspoon vanilla
For cake preheat oven to 350. Grease and flour bundt or tube pan. Combine cake mix, pudding mix, milk, sour cream and eggs in a large mixing bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared pan. Bake 55-65 minutes or until wooden pick comes out clean. Cool in pan for 20 minutes, invert on wire rack to cool completely.
For the glaze melt baking bar and butter in small sauce pan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired consistency is reached. Stir in vanilla extract, pour glaze over cake.