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!
Provided by Mojito Mama
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
- Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
- 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.
- Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 63.1 g, Cholesterol 40.9 mg, Fat 23.9 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 486 mg, Sugar 22.6 g
MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING
This Mexican chocolate cake is the richest, most moist chocolate cake you've ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream frosting.
Provided by Monica | Nourish + Fete
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
- In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
- In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
- Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
- To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
- Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
- Frost and garnish cake as desired.
Nutrition Facts : Calories 430 kcal, Carbohydrate 61 g, Protein 3 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 154 mg, Fiber 3 g, Sugar 45 g, ServingSize 1 serving
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
MEXICAN CHOCOLATE CAKE
Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
- Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g
MEXICAN CHOCOLATE CAKE
Provided by Rebecca Rather
Categories Cake Chocolate Dessert Bake Cinco de Mayo Pecan Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
- Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
- Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
- Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
- Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
- Make glaze:
- Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
- Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
- Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
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