Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Chocolate Cake Recipe
    Lost? Site Map

    Mexican Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Amanda Harper's Note:

    What could be better than a cake baked in the microwave? Don't knock it before you try it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    • 1/4 cup almonds, chopped
    • 3 eggs
    • 1 (16 ounce) container sour cream
    • 1 (18 1/4 ounce) package devil's food cake mix
    • 6 ounces miniature chocolate chips, divided
    • 2 teaspoons cinnamon, divided
    • 1 tablespoon sugar
    • 1 (8 ounce) container frozen whipped topping, thawed,divided

    Directions:

    1. 1
      Lightly spray Fluted Pan with vegetable spray, or brush with vegetable oil using pastry brush.
    2. 2
      Whisk eggs and sour cream until smooth.
    3. 3
      Add cake mix, almonds, half of the chocolate morsels and 1 1/2 teaspoons of the Cinnamon; mix until smooth.
    4. 4
      Spoon batter into Pan, spreading evenly.
    5. 5
      Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean.
    6. 6
      (Cake will be slightly moist on top near center).
    7. 7
      Remove to Nonstick Cooling Rack; let stand 10 minutes.
    8. 8
      Loosen cake from sides of Pan; invert onto serving plate.
    9. 9
      Cool 20 minutes.
    10. 10
      Combine sugar and remaining Cinnamon; sprinkle over cake.
    11. 11
      Place remaining chocolate and half of the whipped topping in Bowl.
    12. 12
      Microwave on HIGH 15-30 seconds or until melted; stir until smooth.
    13. 13
      Drizzle glaze over cake.
    14. 14
      Garnish cake with remaining whipped topping Tip: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.
    15. 15
      To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag.
    16. 16
      Twist top of bag to seal.
    17. 17
      Cut a small piece of the corner of the bag to allow the glaze to run through.

    Ratings & Reviews:

    • on October 29, 2002

      55

      i requested this recipe and amanda came through!! thank you!!moist,yummy even without any glaze or topping.we have made this baked in the oven and it turns out fine.

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

    Advertisement

    Nutritional Facts for Mexican Chocolate Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 438.9
     
    Calories from Fat 242
    55%
    Total Fat 26.9 g
    41%
    Saturated Fat 13.7 g
    68%
    Cholesterol 70.4 mg
    23%
    Sodium 410.5 mg
    17%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 29.9 g
    119%
    Protein 6.8 g
    13%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites