Quick Mexican Chocolate Cake Recipe

Name: Quick Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 (18.25 ounce) package dark chocolate cake mix; 1 1/3 cups warm water; 3 eggs; 1/2 cup vegetable oil; 1 (3.4 ounce) package instant chocolate pudding mix; 2 teaspoons ground cinnamon; Glaze:; 4 Mexican chocolate drink tablets, cut into quarters; 2 tablespoons vegetable oil; 1 tablespoon confectioners' sugar (optional)

Servings: persons

Cake:
1 (18.25 ounce) package dark chocolate cake mix
1 1/3 cups warm water
3 eggs
1/2 cup vegetable oil
1 (3.4 ounce) package instant chocolate pudding mix
2 teaspoons ground cinnamon
Glaze:
4 Mexican chocolate drink tablets, cut into quarters
2 tablespoons vegetable oil
1 tablespoon confectioners' sugar (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
2
Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
3
Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
4
Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
5
Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

1278

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 11 ingredients. The key ingredients include: Cake:, 1 (18.25 ounce) package dark chocolate cake mix, 1 1/3 cups warm water, 3 eggs, and more.

Yes, Quick Mexican Chocolate 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.

Quick Mexican Chocolate Cake

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