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Mexican Chocolate Cake with
Caramel Cream Frosting

Jazz up cake mix with a hint of cinnamon creating a classic Mexican flavor combo.

Ingredients

Cake

Caramelized-Sugar Frosting



Instructions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  2. Make cake mix as directed on box using water, oil and eggs - except add cinnamon to cake mix.
  3. Bake as directed on box for 13 x 9-inch pan.
  4. Cool completely, about 1 hour.
  5. In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.)
  6. Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy).
  7. Return to medium-low heat, stirring constantly, until mixture is smooth.
  8. Cool for 5 minutes.
  9. Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined.
  10. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time.
  11. Spread frosting over cake.
  12. Store loosely covered at room temperature.


Yield: 15 servings

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13 x 9-inch pan.

Time Saver: Try Betty Crocker Rich & Creamy dulce de leche frosting instead of the homemade frosting.

Special Touch: Garnish cake with chocolate shavings.

Nutrition Information: 1 Serving: Calories 400 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 320mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 50g); Protein 3g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%

Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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