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Mexican Chocolate Cake - abc27 WHTM

Mexican Chocolate Cake

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Add a kick to chocolate cake by making Mexican Chocolate Cake. You use a boxed cake mix and add cinnamon and red pepper for the perfect sweet and spicy combo.

Serves: 12

Cooking Time: 35 min

 

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:

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.

2. Stir cinnamon, cayenne pepper, and balsamic vinegar into prepared cake batter, then pour into prepared Bundt pan.

3. 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.

4. In a medium bowl, whisk together confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

 

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