Mexican Chocolate Cake
Courtesy of Mr. Food Test Kitchen
Servings: 12
Prep Time: n/a
Cook Time: 35 Min.
Prep Time: n/a
Cook Time: 35 Min.
What you need:
* 1 (18-1/4-ounce) package chocolate cake mix, batter prepared according to package directions
* 2 tsp. ground cinnamon
* 1/4 tsp. cayenne pepper
* 1 Tbsp. balsamic vinegar
* 1 c. confectioners' sugar
* 1/2 c. unsweetened cocoa
* 1/4 c. water
* 2 tsp. ground cinnamon
* 1/4 tsp. cayenne pepper
* 1 Tbsp. balsamic vinegar
* 1 c. confectioners' sugar
* 1/2 c. unsweetened cocoa
* 1/4 c. water
What to do:
1. Preheat oven to 350°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.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
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.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.