MEXICAN CHOCOLATE BUNDT CAKE
- 1 box devi's food cake mix
- 3 large eggs
- 1/2C oil
- 1 1/4 C water
- 1tsp cinnamon
- 1 C mini semisweet morsels
- 1C powdered sugar
- 3T milk
- 2T butter
- 1/4C brown sugar
- 1T vanilla
- 1T shortening such as Crisco
Preheat oven to 350, grease.
Using butter or Crisco, and flour bundt pan.
Mix cake according to package directions with water, egg, and oil.
Add in the cinnamon and 1/2 C mini chips.
Pour into pan and bake for 30-35 min or until cake springs back when you touch it.
Let cool for 15min (I say an hour) before removing from pan to cool completely.
To make glaze, which is almost caramel like, melt brown sugar and butter in medium sauce pan over med-low heat.
Once butter and sugar are mostly melted gently pour in milk. The first, and second time (as I didnt edit the recipe) I added the milk right in with the butter and sugar which caused it to curdle and I had to throw it out! So be careful the temp is not too hot.
Once the milk is incorporated remove from heat and add in vanilla and powdered sugar.
Stir until smooth. Drizzle over cooled cake. Next combine remaining chips and 1T shortening in microwave safe bowl and heat for 40sec at a time until smooth and melted.
Pour chocolate into zip top bag, cut a hole in one corner and drizzle over cake.
You can add slivered almonds to the top of the cake if you wish.
The cinnamon in this cake really gives it a unique flavor.