MEXICAN CHOCOLATE BUNDT CAKE

 

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Ingredients

  • 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

Directions

  • 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.

Notes

I found this recipe on CD Kitchen online.

Categories: Cake  Dessert  Oven  Stove 

Website Credit: cdkitchen.com

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