INGREDIENTS

INSTRUCTIONS

CAJETA SAUCE
Preheat oven to 375 degrees. Melt chocolate and butter in double
boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate
mixture in a mixing bowl and fold in flour, salt and baking powder.
Add pecans and chile powder. Pour mixture into a deep 9 by13 greased
pan and bake in oven for 1 hour or until toothpick inserted in center
comes out clean. Cut into 3 inch squares. Serve with Cajeta Sauce,
cinnamon ice cream, and sifted cocoa powder.
  CAJETA SAUCE:
Stir together the milk, sugar, corn syrup, and cinnamon stick in
medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the
baking soda in 1 tablespoon water, remove the milk from the heat, and
stir in the soda mixture, having a spoon ready to stir the mixture
down if it bubbles up.
Cook, stirring frequently, over medium heat, until the mixture
thickens into a pale-gold syrup, about 25 minutes. At this point,
begin stirring very frequently as the mixture thickens into a
caramel-brown syrup that's the consistency of maple syrup, about 10
minutes more.
Strain the cajeta sauce through a fine mesh strainer set over a large
measuring cup. Let cool for a few minutes, then stir in the sherry,
rum or brandy (plus a little water, if necessary, to bring it to 1
1/2 cups). Refrigerate covered. When cold, the cajeta sauce should
have the consistency of thin corn syrup.
Converted by MC_Buster.
Per serving: 5875 Calories (kcal); 339g Total Fat; (49% calories from
fat); 63g Protein; 708g Carbohydrate; 1245mg Cholesterol; 2898mg
Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 0
Vegetable; 0 Fruit;
65    Fat; 34 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013
Converted by MM_Buster v2.0n.

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