Print Recipe

Mexican Chocolate Bundt Cake

Ingredients

  • 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

Instructions

  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.


Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.