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వంటకాలను » సందేశాలు - పేజీ 36
arrow right sam arnold's fort restaurant chocolate chile cake

Sam Arnold's Fort Restaurant Chocolate Chile CakePosted by Cookin'Mom at recipegoldmine.com 8/15/2001 8:37 pmSource: Sam Arnold's Fort Restaurant in ColoradoIn the early 1500s, Montezuma in his Mexico City palace drank chocolate daily, usually with red chile in it. Apparently the king knew that chile, in small amounts, amplifies and enriches the taste of chocolate. So does Jane Butel, the noted cookbook author and specialist in Mexican cookery, who generously provided the recipe from which this cake was adapted. At The Fort, it's a centerpiece of a birthday and anniversary ritual from which good-natured celebrants emerge with a photo of themselves in a horned buffalo or coyote hat.Note: Splendid Table host Lynne Rossetto Kasper recommends that if you like very hot food, use the 2 tablespoons recommended in this recipe. If your palate is less accustomed to hot food, try using a dried ancho chile for a sweeter flavor. Seed and crush an ancho chile in a blender and use 2-3 teaspoons of the ground chile in your chocolate chile cake.Serves 12Chocolate Chile Cake1 cup plus 2 tablespoons all-purpose flour1 cup plus 2 tablespoons cake flour (not self-rising)2 cups granulated sugar1 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened, non-alkalized cocoa powder2 cups water2 tablespoons New Mexico medium ground red chile (Dixon is best)1 tablespoon vanilla extract1 cup unsalted butter, cut into pieces and softened1/2 cup buttermilk2 large eggs at room temperatureChocolate Frosting3/4 cup unsalted butter3/4 cup unsweetened non-alkalized cocoa powder1/4 cup plus 2 tablespoons buttermilk1 1/2 pounds confectioners' sugar1 1/2 tablespoons bourbon3 tablespoons vanilla extract1 1/2 cups chopped walnutsFor the cake, preheat the oven to 350 degrees F and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess.For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla.Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. Add the eggs on at a time, beating well after each addition.Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to over-beat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten. Let sit until completely cool before frosting.For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake.If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup of the chopped walnuts over the frosting. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right senator robert dole's apple pie

Senator Robert Dole's Apple PieThis 1988 Ladies Home Journal first prize apple pie winner was from the senator's wife, Elizabeth Dole.Filling6 tart apples (Granny Smith, Jonathan or Pippin), peeled, cored, sliced2/3 cup granulated sugarWater2 tablespoons cornstarch1 tablespoon butter1/2 teaspoon cinnamonPinch of nutmegCombine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.Pastry1/2 cup butter, softened1/3 cup firmly packed brown sugar1 1/4 cups all-purpose flour1/2 cup chopped pecansBeat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.Topping1/2 cup all-purpose flour1/2 cup chopped pecans1/4 cup firmly packed brown sugar1/2 teaspoon cinnamon1/4 teaspoon ginger1/8 teaspoon mace1/4 cup cold butter, cut upCombine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.Preheat oven to 400 degrees F.Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right cookie monster's sugar cookies

Cookie Monster's Sugar CookiesPosted by GourmetGal at recipegoldmine.comI got this one from a nursery school teacher friend many years ago. It was what she made for her "kids" for rewards! Rightly so! I had posted it at old TSR for someone looking for a soft sugar cookie that they could ship. This is what I posted.These can be soft OR crisp. The key is to take them out AS SOON AS they start to puff up. For me it is about 8 minutes. You should do one cookie sheet first to test your oven for time. I have been making these for about 20 years and always mailed them to my kids in college cut out in appropriate shapes and decorated for major holidays - Valentine's Day as well as Easter, Halloween and Christmas. I wrapped two cookies at a time in Saran Wrap - backs touching each other so you don't mess up the icing. I packed them in the box with PLASTIC BAGS (from the grocery store!) on the bottom, between layers and tucked in all the corners. Most of the time they would make it without too many broken ones. In my sons' cases, they really didn't care if they were broken or not (Cookie Monster always said "Me LOVES Cookies!" and broke them on the way to his mouth anyway!)3/4 cup butter1 cup granulated sugar2 eggs1 teaspoon vanilla extract2 1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon saltCream butter and sugar together. Add eggs and vanilla extract and blend. Add remaining ingredients and blend. Chill at least one hour.Roll dough onto flour surfaced and cut out into shapes. Bake on ungreased cookie sheet for 8 - 10 minutes at 350 degrees F.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right bookbinder's philadelphia snapper soup

Bookbinder's Philadelphia Snapper SoupSource: Bookbinder?s Restaurant ? Philadelphia, PennsylvaniaThis is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same.1 pound turtle meat or lean stewing beef1/4 cup butter1/3 cup celery, diced1/3 cup onion, diced1/3 cup carrots, diced1/3 cup flour1 teaspoon paprika1 quart beef stock1/2 cup tomato pur?e1 clove garlic, crushed1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons cornstarch1/2 cup water1 teaspoon Worcestershire sauce1 teaspoon parsley, chopped1/3 cup cream sherry1/4 teaspoon whole mixed pickling spicePlace turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.Cook vegetables in butter until onions are translucent. Add beef stock.In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato pur?e and spices. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.Strain soup. Place vegetables into food processor or blender and pur?e.Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.Add meat and vegetable pur?e. Remove from direct heat. Add sherry right before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right cactus jack's amarillo shrimp and artichoke pasta

Cactus Jack's Amarillo Shrimp and Artichoke PastaPosted by GayleL at recipegoldmine.com 6/9/01 9:58:19 amSource: wdhn.com - News 9 at Noon - Cactus Jack'sFlour to coat shrimp7 shrimp5 artichoke heart halves, cooked2 ounces fresh diced tomatoes10 ounces fettuccini2 ounces sherry wine1 ounce heavy cream1 ounce clarified butter1 ounce herb butterHeat pan on high heat. Flour shrimp, and cook to golden brown and flip. Add artichokes, sherry, garlic and herb butter, and fresh diced tomatoes. Saut? for 1 minute to cook, then add heavy cream. Place of fettuccini and top with parmesan cheese and parsley.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right desperado's sweet marinade

Desperado's Sweet MarinadeSource: Richard Dyer, owner of Desperado's, Amarillo, TexasUse to prepare ribs.1 cup soy sauce 6 tablespoons dark brown sugar, packed 1 cup water 2/3 cup dry sherry 2 teaspoons pure ground hot red chile, or to taste 2 teaspoons Chinese five spice powder 3 teaspoons minced fresh ginger 2 teaspoons minced garlicIn a small saucepan, combine all ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool.Set it aside until you are ready to marinate the ribs.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right fat boy's bbq ranch peach cobbler

Fat Boy's BBQ Ranch Peach CobblerPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wsfa.com August 6, 1999 - Recipe from Fat Boy's Bar-B-Que Ranch, Prattville, Alabama1 cup granulated sugar1 cup all-purpose flour1 cup milk1/4 cup margarineNo. 2 can sliced peaches in syrupMelt margarine in 13 x 9-inch casserole dish in 325 degree F oven.While the margarine is melting, mix sugar and flour in a mixing bowl until well blended.Add in milk and continue to blend.Add peaches to butter in dish. Stir. Pour cobbler over peaches. Do not stir. Bake until cobbler is golden brown, approximately 1 hour.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right gator's pan fried red snapper with crawfish cream sauce

Gator's Pan Fried Red Snapper with Crawfish Cream SaucePosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com - March 10, 2000 - Recipe from Gator'sMake the shrimp cream sauce. Add a few things to make it interesting and the crawfish over pan fried snapperCrawfish Cream Sauce1 small yellow onion, fine diced1/2 tablespoon garlic1/2 quart shrimp or crawfish stock1 quart whole whipping cream1 dash salt and pepper1/4 teaspoon cayenne1 tablespoon Worcestershire sauceTabasco sauce to taste1 pound crawfish tails2 (7 ounce) red snapper filetsAll-purpose flourVegetable oil (60%) and clarified butter mixture (40%)Heat oil and lightly flour filets, add to the pan and saut? until golden brown.Remove filets.Drain oil and add crawfish tails. Saut? until very hot. Add crawfish cream sauce. Spoon over filets.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right goldie's sports cafe green chile chicken rolls

Goldie's Sports Cafe Green Chile Chicken RollsSource: Chef: Todd Goldman - Goldie's Sports Cafe, Phoenix, Arizona2 egg roll wrappers 1 (6 ounce) chicken breast, cooked and shredded 2 ounces mild green chiles, diced 1 egg, beaten 1 dash cornmealOil for fryingLay each egg roll wrapper flat like a diamond shape. Place shredded chicken and green chiles in the center. Moisten edges of the egg roll wrappers with the beaten egg. Roll the egg roll wrapper from the bottom point to the top, tucking the sides in as you go. Make sure you have a good seal; then roll the egg roll in corn meal. Fry the chicken rolls in 375 degree F canola oil until golden brown. Drain on paper towels.Serve with your favorite dipping sauce.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right luby's german chocolate pie

Luby's German Chocolate Pie1 1/2 cups granulated sugar2 tablespoons all-purpose flour2 tablespoons cornstarch2 teaspoons unsweetened cocoa powder2 tablespoons water1 1/2 tablespoons melted butter2 eggs1 (12 ounce) can evaporated milk3/4 cup flaked coconut1/3 cup chopped pecans1 teaspoon vanilla extract1 recipe pastry for a 9-inch single crust piePreheat oven to 375 degrees F.In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla extract. Pour batter into the pie shell. Bake for 45 minutes or until firm.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right mader's black forest torte

Mader's Black Forest TorteSource: Mader?s German Restaurant ? Milwaukee, Wisconsin2 cups all-purpose flour1/2 cup unsweetened cocoa powder2 1/2 teaspoons baking powder1/2 teaspoon salt2 cups whole eggs (about 8 to 10 large)2 cups granulated sugar3/4 cup whole milk3/4 cup solid vegetable shorteningVanilla extract, to tasteKirschwasser, to taste (German cherry brandy)1 (21 ounce) can cherry pie filling3 half-pints whipped topping or sweetenedwhipped cream to measure at least 4 cups1 (17 ounce) can dark-sweet cherries, drainedChocolate shavingsCombine flour, cocoa powder, baking powder and salt in bowl. Mix well. Add eggs, sugar, milk, shortening and vanilla. Whip on high speed 10 minutes. Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees F for 45 minutes or until cake springs back when touched.Cool cake layers, then slice each layer into 2 layers using serrated knife. Sprinkle each layer with some of kirschwasser.Put one layer on serving platter. Using a large pastry bag fitted with a large star tip, pipe circle of cream around circumference of cake layer. Make circle of cherry filling inside circle of cream. Continue alternating circles until layer is covered. Top with remaining cake layers, covering each in same manner. Frost entire cake with cream.With the same pastry bag, make 16 rosettes out of the remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings.Makes about 12 servings.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right miss mary bobo's cream cheese and wild blueberry pound cake

Miss Mary Bobo's Cream Cheese and Wild Blueberry Pound CakeSource: Lynne Tolley - Miss Mary Bobo's6 3/4 ounces (1 1/2 cups) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 ounces cream cheese, at room temperature 4 ounces (1/2 cup) unsalted butter, slightly soft 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1 cup wild blueberries (most stores carry frozen blueberries; don't let them thaw or the juices will streak the batter)Heat the oven to 325 degrees F. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating.Whisk together the flour, baking powder and salt until well blended.With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg. With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right p.f. chang's china bistro temple longbeans

P.F. Chang's China Bistro Temple LongbeansPosted by GayleL at recipegoldmine.com May 25, 2001Source: kvvu.comThis simple stir-fry of Chinese long beans in a vegetarian oyster sauce is true to the spirit of Chinese Buddhist cuisine, hence the name, "Temple Long beans."Pressed five-spice tofu, vacuum-packed and with the consistency of a firm cheese, is sold in the refrigerator cases of many Asian groceries. If you cannot find it or the fragrant Chinese yellow chives, simply double the amount of long beans. String beans can also be substituted for the long beans.4 cups (6 to 8 ounces) Chinese long beans, cut into 3-inch lengths4 ounces five-spice pressed tofu, cut into thin slices1/2 cup finely julienned carrot1 cup Chinese yellow chives, cut into 3-inch lengthsTemple Sauce1/4 cup vegetarian oyster sauce1/2 teaspoon soy sauce1/4 to 1/2 teaspoon granulated sugar1/2 cup hot water2 teaspoons canola oil2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold waterSeveral drops Japanese sesame oil (optional)Separately blanch the long beans and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the long beans, carrots and tofu. Stir-fry until hot, about 2 minutes.Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix.Serve with steamed rice.Serves 2 to 4 people.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right ruth's chris steak house warm peppered tenderloin steak salad

Ruth's Chris Steak House Warm Peppered Tenderloin Steak SaladPosted by bettyboop50 at recipegoldmine.com May 8, 2001Salad greensSalad mix of your choice1 small red bell pepper, julienne strips1 small green bell pepper, julienne strips1/2 red onion, julienne strips4 medium size fresh mushrooms, thin sliced3/4 to 1 pound tenderloin tails, cut into fingers and rolled in cracked black pepperTomato wedgesAsparagusGreek olives2 to 3 tablespoons butter1 tablespoon soy sauce1 tablespoon Worcestershire sauce2 tablespoons brandy or medium sherry winePlace green leaf lettuce and salad greens on chilled plates; set aside.Over medium heat, saut? red, green peppers, red onions and mushrooms in butter for 2 or 3 minutes.Add peppered tender strips, saut? for 2 minutes.Add soy sauce, Worcestershire and brandy or sherry. cook for 1 or more minutes until done to your liking. place cooked tender tails with other cooked ingredients on top of greens (add some of the warm sauce). garnish with asparagus, tomato wedges and Greek olives.Serves 3 to 4.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right sam arnold's fort restaurant chocolate chile cake

Sam Arnold's Fort Restaurant Chocolate Chile CakePosted by Cookin'Mom at recipegoldmine.com 8/15/2001 8:37 pmSource: Sam Arnold's Fort Restaurant in ColoradoIn the early 1500s, Montezuma in his Mexico City palace drank chocolate daily, usually with red chile in it. Apparently the king knew that chile, in small amounts, amplifies and enriches the taste of chocolate. So does Jane Butel, the noted cookbook author and specialist in Mexican cookery, who generously provided the recipe from which this cake was adapted. At The Fort, it's a centerpiece of a birthday and anniversary ritual from which good-natured celebrants emerge with a photo of themselves in a horned buffalo or coyote hat.Note: Splendid Table host Lynne Rossetto Kasper recommends that if you like very hot food, use the 2 tablespoons recommended in this recipe. If your palate is less accustomed to hot food, try using a dried ancho chile for a sweeter flavor. Seed and crush an ancho chile in a blender and use 2-3 teaspoons of the ground chile in your chocolate chile cake.Serves 12Chocolate Chile Cake1 cup plus 2 tablespoons all-purpose flour1 cup plus 2 tablespoons cake flour (not self-rising)2 cups granulated sugar1 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened, non-alkalized cocoa powder2 cups water2 tablespoons New Mexico medium ground red chile (Dixon is best)1 tablespoon vanilla extract1 cup unsalted butter, cut into pieces and softened1/2 cup buttermilk2 large eggs at room temperatureChocolate Frosting3/4 cup unsalted butter3/4 cup unsweetened non-alkalized cocoa powder1/4 cup plus 2 tablespoons buttermilk1 1/2 pounds confectioners' sugar1 1/2 tablespoons bourbon3 tablespoons vanilla extract1 1/2 cups chopped walnutsFor the cake, preheat the oven to 350 degrees F and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess.For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla.Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. Add the eggs on at a time, beating well after each addition.Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to over-beat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten. Let sit until completely cool before frosting.For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake.If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup of the chopped walnuts over the frosting. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

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