Recipe - Jalapeno Carrot Cake

2/3 cup Semisweet chocolate chips
1 Stick butter
4 lg Eggs
One half teaspoon Salt
2 cup Sugar
1 teaspoon Vanilla
1 One fourth cup Flour
One fourth cup (or more) cocoa (depends on
the juicyness of the
chiles)**
5 lg Jalapenos (ten fresh ones
were called for)**
1 One half tablespoon Chopped Habaneros**
6 (I can't remember) tiny Thai
chiles** (up to 8)
Three fourths cup Chopped walnuts or pecans
CHOCOLATE CREAM CHEESE
ICING:
8 ounce Cream cheese
1/3 Stick of butter
1 teaspoon Vanilla
4 tablespoon Milk or cream
3 tablespoon Cocoa or to taste
3 cup Sifted powdered sugar; about

I modified a recipe that I acquired from this list in 1995. The original
poster is Stephen and Grace Harris and the title was: Jalapeno Brownies.
*'s are my modifications.

Melt butter and chocolate chips together in a microwave or a double boiler.
In a large bowl, beat eggs with salt until foamy. Slowly beat in sugar
until well blended. Beat in vanilla. With a wooden spoon, stir in the
chocolate mixture until almost blended. Stir in flour and cocoa until
almost blended. Stir in chopped seeded ***(I don't seed ANY chile pepper)
peppers and nuts. Pour into a buttered 9 X 13 inch pan. Bake at 350 F for
25 to 30 minutes or until top crust cracks and inside looks moist but not
runny. Cool. Do not try to cut brownies while warm. Top with chocolate
cream cheese icing, **** I don't put icing on top of brownies but, the
recipe is below if you care for icing on brownies.

Chocolate Cream Cheese icing: Cream cheese and butter. Add vanilla and
milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining
powdered sugar and mix to desired spreading consistency. Frost brownies.

Posted to CHILEHEADS DIGEST V4 #037 by "ANNE M. LAFONDWALKER"
alafwalk@welchlink.welch.jhu.edu on Jul 24, 1997