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.
My Private Note
Units: US | Metric
- 1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note)
- 3 eggs (*see note)
- 1 cup water (*see note)
- 1/3 cup oil (*see note)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 tablespoon balsamic vinegar
- 1Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
- 2*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.
- 3Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
- 4Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- 5Let cake cool for 15 minutes then remove to a wire rack to cool completely.
- 6In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
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Nutritional Facts for Easy Mexican Chocolate Cake
Serving Size: 1 (76 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 304.6
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 2.8 g
- Cholesterol 52.8 mg
- Sodium 374.6 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 2.4 g
- Sugars 26.4 g
- Protein 4.8 g