Easy Mexican Chocolate Cake

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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
  • 1 cup confectioners' sugar
  • 12 cup unsweetened cocoa
  • 14 cup water

Directions

  1. Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
  2. *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.
  3. Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
  4. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
  5. Let cake cool for 15 minutes then remove to a wire rack to cool completely.
  6. 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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