Mexican Chocolate Bundt Cake

Name: Mexican Chocolate Bundt Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 Tbsps sliced almonds, toasted; 517 grams package devils food cake mix; 59 milliliters firmly packed light brown sugar; 2 Tbsps butter; 3 larges eggs; 1 teaspoon ground cinnamon; 3 Tbsps milk, divided; 237 milliliters powdered sugar; 237 milliliters semisweet chocolate mini-morsels, divided; 1 Tbsp shortening; 1 Tbsp vanilla extract; 118 milliliters vegetable oil; 315 milliliters water

Mexican Chocolate Bundt Cake might be just the dessert you are searching for. This recipe makes 12 servings with 437 calories, 6g of protein, and 20g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. Only Head to the store and pick up water, firmly brown sugar, eggs, and a few other things to make it today. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Chocolate

Equipment you will use

Hand Mixer

Mixing Bowl

Pour batter into a greased and floured 12-cup Bundt pan.

Equipment you will use

Kugelhopf Pan

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.

Equipment you will use

Wire Rack

Oven

Frying Pan

Combine butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted.

Ingredients you will need

Brown Sugar

Butter

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if necessary, add remaining 1 tablespoon milk, stirring to desired consistency.

Ingredients you will need

Powdered Sugar

Vanilla

Milk

Drizzle glaze over cooled cake.

Ingredients you will need

Glaze

Microwave remaining 1/2 cup chocolate morsels and shortening in a small bowl on HIGH 30 seconds or until melted.

Ingredients you will need

Chocolate Chips

Shortening

Equipment you will use

Microwave

Bowl

Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze.

Ingredients you will need

Brown Sugar

Chocolate

Glaze

Sprinkle almonds on cake.

Ingredients you will need

Almonds

Tip: For a thinner glaze, add more milk, 1 teaspoon at a time.

Ingredients you will need

Glaze

Milk

Equipment

Ingredients

Servings:

2Tbsps

sliced almonds, toasted 517grams

package devil's food cake mix 59milliliters

firmly packed light brown sugar 2Tbsps

butter 3larges

eggs 1teaspoon

ground cinnamon 3Tbsps

milk, divided 237milliliters

powdered sugar 237milliliters

semisweet chocolate mini-morsels, divided 1Tbsp

shortening 1Tbsp

vanilla extract 118milliliters

vegetable oil 315milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.