Quick Mexican Chocolate Cake

Quick Mexican Chocolate Cake

I love chocolate and cinnamon and came up with this cake one day. It has now become my family's biggest request. We always have Abuelita® tablets around and I wondered if they would melt well as a glaze, and they do!

Active Time
10 mins
Total Time
65 mins
Yield
1

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
2. Step
Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
3. Step
Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
4. Step
Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
5. Step
Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

Ingredients

  • 1 (18.25 ounce) package dark chocolate cake mix
  • 1?? cups warm water
  • 3 eaches eggs
  • ½ cup vegetable oil
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 teaspoons ground cinnamon
  • 4 eaches Mexican chocolate drink tablets, cut into quarters
  • 2 tablespoons vegetable oil
  • 1 tablespoon confectioners' sugar

Share Recipe

Other Recipes You May Like

Course Title

Amish Friendship Cake

4.0
Course Title

Spintz Cake

5.0
Course Title

Easy Boston Cream Poke Cake

5.0
Course Title

Basic Pound Cake

4.0
Course Title

Lemon-Lime Cupcakes

4.0
Course Title

Chocolate Peanut Butter Wacky Cake

4.0
Course Title

Carrot Cupcake with Cinnamon Cream Cheese Frosting

5.0
Course Title

Whipping Cream Pound Cake

5.0
Course Title

Carrot Sheet Cake

3.0
Course Title

Easy Fudgy Cake Pops

5.0
Course Title

Best Cherry Cheesecake

4.0
Course Title

Eggless Chocolate Cake I

4.0