Mexican Chocolate Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 (18.25-ounce) package devil's food cake mix |
1 teaspoon ground cinnamon |
1 1/3 cups water |
1/2 cup vegetable oil |
3 large eggs |
1 cup semisweet chocolate mini-morsels, divided |
2 tablespoons butter |
1/4 cup firmly packed light brown sugar |
3 tablespoons milk, divided |
1 tablespoon vanilla extract |
1 cup powdered sugar |
1 tablespoon shortening |
2 tablespoons sliced almonds, toasted |
Directions:
1. Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate mini-morsels. Pour batter into a greased and floured 12-cup Bundt pan.
2. Bake at 350° for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.
3. Combine butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if necessary, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.
4. Microwave remaining 1/2 cup chocolate morsels and shortening in a small bowl on HIGH 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.
5. Tip: For a thinner glaze, add more milk, 1 teaspoon at a time.
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