Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth. Gradually stir in the boiling water until the batter is well combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

Churros

Make the Dough

In a saucepan, combine water, sugar, vegetable oil, and salt. Bring to a boil. Remove from heat and stir in flour until smooth. Let cool for a few minutes.

Add Eggs

Add eggs to the cooled mixture one at a time, mixing well after each addition until the dough is smooth and thick.

Fry the Churros

Heat vegetable oil in a deep pan to 350°F (175°C). Spoon the dough into a piping bag fitted with a star-shaped nozzle. Pipe 4-6 inch strips into the hot oil and fry until golden brown. Drain on paper towels.

Coat with Cinnamon Sugar

Mix sugar and cinnamon in a bowl. Roll the churros in the cinnamon sugar mixture while they are still warm.

Chocolate & Caramel Sauce

Make the Caramel Sauce

In a saucepan, heat sugar over medium heat until it melts and turns amber. Gradually whisk in heavy cream and cocoa powder until smooth. Remove from heat and stir in butter and vanilla extract.

Horchata Ice Cream

Prepare the Horchata

Soak the rice and cinnamon stick in water for at least 4 hours or overnight. Drain and blend with milk until smooth.

Combine Ingredients

In a mixing bowl, combine the horchata mixture with sweetened condensed milk and vanilla extract. Mix well.

Churn the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, mix in heavy cream. Freeze until firm.