Chocolate Jalapeo Tower Cake

Yield: 12-20 servings.

3 cups white sugar

2⅝ cups all-purpose flour

1¼ cups cocoa powder, unsweetened

2¼ tsp. baking powder

2¼ tsp. baking soda

3 eggs

1½ cups milk

¾ cup vegetable oil

1 Tbsp. vanilla extract

½ cup Tabasco® brand Green Pepper Sauce

Icing:

1½ cups butter

2 cups cocoa powder

9 cups confectioners' sugar, 10X

1 cup milk

1 Tbsp. vanilla extract

1 cup boiling water

Preheat oven to 350°F. Grease and flour 2 10" round baking pans. Sift together sugar, flour, cocoa, baking powder and baking soda in large mixing bowl. Add eggs, milk, oil and vanilla; beat for 2 minutes on medium speed. Add Tabasco® brand Green Pepper Sauce to boiling water; slowly add to cake batter with mixer on low speed. Batter will be thin and frothy.

Pour batter into prepared pans. Bake 40-45 minutes until center springs back when touched. While cakes are cooling, prepare icing: Melt butter and stir in cocoa. Alternately add powdered sugar and milk. Beat to spreading consistency and add vanilla. Ice cakes generously.
MCILHENNY COMPANY/TABASCO® BRAND PRODUCTS