Ingredients
-
-
1
-
3
-
1
-
1/3
-
2
-
1/4
-
1
-
-
1
-
1/2
-
1/4
-
-
-
Directions
Easy Mexican Chocolate Cake, Couldn’t be any easier than using a boxed cake mix! Special without all the effort and time and it’s great served with berries and a cooling whipped cream! Recipe comes from Mr Food himself , We’ve made this several times without any modifications to the directions It’s a great go-to recipe when we need to bring a cake somewhere on super short notice We use a gluten-free chocolate cake mix and it’s always worked great , This is excellent I added a little more cayenne because we like it spicy I added a little margarine to the glaze and milk, no water, then drizzled each slice after it was cut I can then plastic wrap the cake and keep the glaze for additional servings This is quick, easy and just as I remember eating in Mexico Thanks for posting!
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Steps
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1
Done
|
Preheat the Oven to 350f and Coat a 10-Inch Bundt Pan With Nonstick Cooking Spray. |
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2
Done
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*note: Prepare the Cake Mix According to the Package Directions; I'm Required to List the Ingredients Needed to Prepare the Mix (eggs Water, and Oil) but Yours May Be Different. |
|
3
Done
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Stir the Cinnamon, Ground Red Pepper, and Balsamic Vinegar Into the Cake Batter Then Pour Into the Prepared Pan. |
|
4
Done
|
Bake For 35 to 40 Minutes, or Until a Wooden Toothpick Inserted in the Center Comes Out Clean. |
|
5
Done
|
Let Cake Cool For 15 Minutes Then Remove to a Wire Rack to Cool Completely. |
|
6
Done
|
in a Medium Bowl, Whisk Together the Confectioners' Sugar, Cocoa, and Water Until Smooth. Drizzle Glaze Over Cake and Let Sit Until Firm. |
