dessert with Mexican Lasagna

[Lifeat50]

I am making Mexican Lasagna for a show on Monday. The host wants to make a dessert also. What dessert would you suggest using the new consultant kit? She will make the dessert before the show.

[ChefBeckyD]

I would probably make something really simple - like Cool and Creamy Chocolate Fondue w/ strawberries and pretzels...or the Sprinkles Dips with pretzels and apples.

[chefann]

The Chocolate Chip Cannoli Dip would be good, too. But I'd add cinnamon to it (or the cinnamon sprinkles), just to make it a little more "Mexican." That recipe should be on CC with the SBRC recipes.

[babywings76]

When I was to bring a dessert to a Mexican themed Cluster meeting, I looked in the recipe section on CC and found a Mexican Chocolate Cake. It was very good and easy. It's found in the Fall/Winter '07 SB that is viewable on CC. Here it is in case you're interested:

The Pampered Chef ®
Mexican Chocolate Cake
Recipe

1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed, divided

Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper®. Pour batter into pan; spread evenly using Small Spreader.


Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.


Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.


Yield: 12 servings

Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g

Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.

To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.

Shopping List
1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels
2 teaspoons Korintje Cinnamon
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed

© The Pampered Chef, Ltd.,

[Lifeat50]

Thank you for the replies!

[KellyRedHead]

A girl in our cluster has been doing the Molten Lava Cake, in the rice cooker plus, with this recipe.
Its simple and quick.

HTH-
Kelly V.