Mexican Chocolate Cake

1. 1

   Lightly spray Fluted Pan with vegetable spray, or brush with vegetable oil using pastry brush.

2. 2

   Whisk eggs and sour cream until smooth.

3. 3

   Add cake mix, almonds, half of the chocolate morsels and 1 1/2 teaspoons of the Cinnamon; mix until smooth.

4. 4

   Spoon batter into Pan, spreading evenly.

5. 5

   Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean.

6. 6

   (Cake will be slightly moist on top near center).

7. 7

   Remove to Nonstick Cooling Rack; let stand 10 minutes.

8. 8

   Loosen cake from sides of Pan; invert onto serving plate.

9. 9

   Cool 20 minutes.

10. 10

    Combine sugar and remaining Cinnamon; sprinkle over cake.

11. 11

    Place remaining chocolate and half of the whipped topping in Bowl.

12. 12

    Microwave on HIGH 15-30 seconds or until melted; stir until smooth.

13. 13

    Drizzle glaze over cake.

14. 14

    Garnish cake with remaining whipped topping Tip: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.

15. 15

    To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag.

16. 16

    Twist top of bag to seal.

17. 17

    Cut a small piece of the corner of the bag to allow the glaze to run through.

* Per serving · 4 servings · Values may vary.