This week, Chef Jose Aguilar from Bodega Taco Bar in Darian and Fairfield shows Tina Redwine how to make Day of the Dead Cake.
Day of the Dead Chocolate Cake
1 ¾ All Purpose Flour
1 ¾ Sugar
½ Cocoa Powder
1/3 cups Instant Non fat dry milk
1 ts Baking Powder
1 ts Chipolte Dust
1 Teaspoon Baking Soda
1 Teaspoon
Directions
Butter the Mold
350 degrees
15 - 20 minutes When toothpick comes clean
Fairfield, CT
1700 Post Rd
Darien, CT
980 Post Rd