Cakers love anything Mexican. I’m talking Taco Bell sauce (mild, of course), Kahlua and piñatas. Which reminds me – don’t drink a bottle of Kahlua and then try to hit something with a baseball bat while blindfolded. I’m speaking from experience.
When Caker Cooking reader, Mattel 1974, sent me this recipe (if you can call it a recipe; it’s more of an “assembly of ingredients,” but that’s true of all caker food) I knew I had to share it with the world. Turns out Mattel 1974 used to work at a restaurant called The Jolly Miller and Mexican Hat was a favourite dessert of the senior men who ate there. (I have a feeling rice pudding was a close second.)
When I was growing up, we couldn’t afford real chocolate sauce. I had to improvise with hot chocolate powder and water. I still can’t afford real chocolate sauce, so I did the same thing here. It’s just as good – provided you don’t mind the grit. As to how it tasted, well, you could put sprinkles on the phone book and I’d eat it. Enough said.
Mattel 1974, as they say in Mexico, “nachos gracious” for the recipe. I tip my (Mexican) hat to you.
Source: The Jolly Miller via Mattel 1974