1 ½ c. milk (divided)
1 2/3 c. sugar (divided)
3 eggs
¼ c. ancho chile paste (See below)
3 oz. (3 squares) unsweetened
chocolate, chopped
½ c. butter
1 tsp. vanilla extract
1 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350° F. Combine ½ cup milk, 2/3 cup sugar, 1 egg, ancho paste and chopped chocolate in a saucepan. Cook and stir over low heat just until chocolate melts. Set aside. Combine butter with remaining sugar and vanilla; beat until fluffy, about 2 minutes. Beat in remaining eggs, one at a time, beating well after each addition. Add chocolate-chile mixture, beating until smooth. Pour batter into 2 greased 9-inch cake pans, tapping several times until air holes come to surface. Bake 30 minutes.
Paste: To make ancho chile paste, remove stems and seeds from 4 ancho chiles. Cover chiles with water and simmer over low heat until soft. Drain and place in food processor or blender and puree into paste.
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