Mexican Chocolate Pumpkin Seed Cake - Rick Bayless

food.winetrail.net

SRA1978

My husband(44yrs) & I live in Phx,AZ close to 3 out of our 4 children & their families. Our youngest daughter,husband & 4 children live in Fresno,CA. We have 9 Amazing grandchildren ages 3–21yrs. I'm a retired/disabled EMT & husband is a retired H.S.teacher who enjoys tending our good sized garden,berries,herbs 9 fruit trees & 22 rose bushes. Obviously, we eat mostly "scratch-made" meals. With a great outdoor kitchen & Lg pergola & seating for 24,we frequently entertain.

Have you ever made a pineapple upside-down cake? Probably some would call it 'retro', but still great. Mr. Bayless never said it as such, but this is really just a Very neat "pumpkin seed upside-down cake."

So Good, So Easy!
This recipe is SO easy we thought we'd repeat the steps in pictures to amplify just how easy this is.
You really have to try it! And let us know what you think.

8 TB (4 oz, 1 stick) unsalted butter, slightly softened, cut into ½" pieces + another TB or 2 to grease pan

1 ¾ cups hulled toasted salted pumpkin seeds (aka Pepitas)

1 cup plus 2 TB sugar

3 eggs at room temperature

⅓ cup all purpose flour

¼ tsp baking powder

1 TB tequila (optional, you can use water)

3 oz Mexican chocolate chopped into pea sized pieces

Confectioners' sugar for serving (optional)

Directions at food.winetrail.net

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