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Mexican Chocolate Bundt Cake


  • 1 (18.25 ounce) box devil’s food cake mix
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup semisweet mini morsels, divided
  • 2 tablespoons butter
  • 1/4 cup firmly packed light brown sugar
  • 2 to 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 cup confectioners' 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 for 2 minutes.
  2. Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.
  3. Bake at 350 degrees F (180 degrees C) for 33 to 35 minutes or until cake springs back when lightly touched.
  4. Cool in pan on wire rack for 10 minutes; remove cake from pan, and cool completely on wire rack.
  5. Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted.
  6. Remove from heat; stir in vanilla extract.
  7. Gradually stir in confectioners' sugar; if glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency.
  8. Drizzle glaze over cooled cake.
  9. Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 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.
  10. Sprinkle almonds on cake.

Makes 12 servings.