Mexican Chocolate Cake
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Add a kick to chocolate cake by making our recipe for Mexican Chocolate Cake. You use a boxed cake mix and add cinnamon and red pepper for the perfect sweet and spicy combo.
What You'll Need:
- 1 (18-1/4-ounce) package chocolate cake mix, batter prepared according to package directions
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 1 cup confectioners' sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup water
What To Do:
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
Stir cinnamon, cayenne pepper, and balsamic vinegar into prepared cake batter, then pour into prepared Bundt pan.
Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cake cool 15 minutes, then remove to a wire rack to cool completely.
- In a medium bowl, whisk together confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
- Try our Quick Tres Leches for another Mexican-inspired dessert!
- If you'd like to add another flavor to your cake glaze, check out our how-to video featuring some easy tips and tricks on making glaze!
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