---------- Recipe via Meal-Master (tm) v8.04
       Title: Chocolate Cake With Lucifer’s Nuts
  Categories: Cake, Mc
       Yield: 12 servings
         1    chocolate cake recipe
         1 c  pecan halves (or subsitute
   :          the nut of
   :          your choice)
       1/4 c  water
         2 TB sugar
         1 TB dried Habenero powder (use
   :          your judgment
   :          on this!)
       1/4 ts salt
   I used the chocolate cake and chocolate frosting
   recipes in Lindsey Shere’s “Chez Panisse Desserts,”
   substituting Lindt Excellence for her combination of
   semisweet and bitter chocolates. (By the way, “Chez
   Panisse Desserts” is an awesome cookbook, now back in
   print and even in paperback!) You could use any
   chocolate cake recipe you like; a very rich and
   buttery substrate is a good idea at this heat level. I
   then added the following to the batter (reserving a
   dozen for garnishing the top of the iced cake): Over a
   medium-high heat, stir the water and sugar in a small
   teflon skillet until the sugar is disolved. Add the
   nuts, and stir constantly until the water is mostly
   evaporated (about 3-4 minutes). Add the chile and salt
   to coat well, and stir constantly until the water is
   gone. Remove the nuts to a piece of wax paper,
   separating the pecan halves from each other with a
   fork if necessary. Let cool, and incorporate them into
   the cake batter just before pouring it into the pan.
   To make the habenero powder, I just put 4 dried habs
   in the spice grinder, and ground until very fine. Let
   the grinder settle for a couple of minutes before
   trying to remove the powder :-) Using finely powdered
   dried hot peppers of a lesser burn level would be
   appropriate for the non-maniacal chile-head.
   From: Kmeade@ids2.Idsonline.Com (The Me