Quick Mexican Chocolate Cake recipe
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Ingredients
- 1 (18.25 ounce) package dark chocolate cake mix 1 ⅓ cups warm water 3 eggs ½ cup vegetable oil 1 (3.4 ounce) package instant chocolate pudding mix 2 teaspoons ground cinnamon 4 Mexican chocolate drink tablets, cut into quarters 2 tablespoons vegetable oil 1 tablespoon confectioners' sugar
Nutrition Info
- 465.5 caloriescarbohydrate: 63.1 gcholesterol: 40.9 mgfat: 23.9 gfiber: 1.5 gprotein: 5.4 gsaturatedFat: 6.2 gservingSize: -sodium: 486 mgsugar: 22.6 gtransFat: : -unsaturatedFat: : -
Directions Quick Mexican Chocolate Cake
Directions
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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.