Mexican Chocolate Bundt Cake
Michael Martin
ingredients
- 1 (18.25 oz) 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
- 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 for 2 minutes. Stir in 1/2 cup chocolate 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 wire rack for 10 minutes; remove cake from pan and cool completely on wire rack.
- 3
Cook 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 glaze is too thick, 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 microwave save bowl on high for 30 seconds or until melted. Pour melted chocolate into a small zip top bag. Snip 1 corner of bag and drizzle over brown sugar glaze. Sprinkle almonds over cake.
Source: Michael
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