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    You are in: Home / Recipes / Easy Mexican Chocolate Cake Recipe
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    Easy Mexican Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    4Susan's Note:

    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.

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    Ingredients:

    Serves: 12-16

    Yield:

    cake

    Units: US | Metric

    Cake

    • 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

    Frosting

    Directions:

    1. 1
      Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
    2. 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.
    3. 3
      Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
    4. 4
      Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
    5. 5
      Let cake cool for 15 minutes then remove to a wire rack to cool completely.
    6. 6
      In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

    Ratings & Reviews:

    • on November 29, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    42%
    Total Fat 14.5 g
    22%
    Saturated Fat 2.8 g
    14%
    Cholesterol 52.8 mg
    17%
    Sodium 374.6 mg
    15%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 2.4 g
    9%
    Sugars 26.4 g
    105%
    Protein 4.8 g
    9%

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