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Heat oven to 350ºF. Place 1 ancho pepper, stem and seeds removed, on baking sheet. Bake 8 to 10 min. or until fragrant. Place pepper in food processor; cover. Process until finely ground; set aside. (You should have about 2 Tbsp. ground ancho pepper.) If you don't have a food processor, use a coffee or spice grinder to grind the ancho pepper.
Place a knife and spoon on top of the cake and sprinkle lightly with powdered sugar through a strainer to create a pretty design on top of the cake.
Prepare as directed using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.