Easy Mexican Chocolate Cake

Recipe by GeeWhiz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 13
    cup oil (*see note)
  • 2
    teaspoons ground cinnamon
  • 14
    teaspoon ground red pepper
  • 1
    tablespoon balsamic vinegar
  • Frosting
  • 12
    cup unsweetened cocoa
  • 14
    cup water
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DIRECTIONS

  • Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
  • *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.
  • Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
  • Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Let cake cool for 15 minutes then remove to a wire rack to cool completely.
  • In 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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