Mexican Chocolate Bundt Cake Recipe

Name: Mexican Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25-ounce) package devil's food cake mix; 1 teaspoon ground cinnamon; 1 1/3 cups water; 1/2 cup vegetable oil; 3 large eggs; 1 cup semisweet chocolate mini-morsels, divided; 2 tablespoons butter; 1/4 cup firmly packed light brown sugar; 3 tablespoons milk, divided; 1 tablespoon vanilla extract; 1 cup powdered sugar; 1 tablespoon shortening; 2 tablespoons sliced almonds, toasted

Servings: persons

1 (18.25-ounce) package devil's food cake mix
1 teaspoon ground cinnamon
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet chocolate mini-morsels, divided
2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 tablespoons milk, divided
1 tablespoon vanilla extract
1 cup powdered sugar
1 tablespoon shortening
2 tablespoons sliced almonds, toasted

1
Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate mini-morsels. Pour batter into a greased and floured 12-cup Bundt pan.
2
Bake at 350u00b0 for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.
3
Combine butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if necessary, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.
4
Microwave remaining 1/2 cup chocolate morsels and shortening in a small bowl on HIGH 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.
5
Tip: For a thinner glaze, add more milk, 1 teaspoon at a time.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18.25-ounce) package devil's food cake mix, 1 teaspoon ground cinnamon, 1 1/3 cups water, 1/2 cup vegetable oil, and more.

Yes, Mexican Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Bundt Cake

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