Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Yield: 12 servings
Ingredients: 1 bagPamela’s Chocolate Cake Mix; 2 eggs; ½ cup oil; 1 ¼ cup of water; 2 tbsp of chili powder; 4 tsp of cinnamon; 2 cups powdered sugar; 8 tbsp heavy cream; 1 tsp cinnamon

on Aug 16 2023

Serving Size 12 servings

Ingredients

1 bagPamela’s Chocolate Cake Mix
2 eggs
½ cup oil
1 ¼ cup of water
2 tbsp of chili powder
4 tsp of cinnamon
2 cups powdered sugar
8 tbsp heavy cream
1 tsp cinnamon

Directions

Preheat oven to 350 Degrees. In a bowl, mix the eggs, water, and oil. Add the chili powder and the cinnamon and mix well. Add the content of the chocolate cake mix but do not over-mix. Poor in a Bundt cake mold that’s been lightly greased. Bake for 40 minutes. Remove from the oven and place on a rack to cool down. Prepare the frosting, mix powdered sugar, heavy cream, and cinnamon in a measuring cup, it makes it easier to pour over the cake after. Spread the frosting over the top of the cake slowing down the pouring every few inches to help to drape over the sides.
In a bowl, mix the eggs, water, and oil. Add the chili powder and the cinnamon and mix well. Add the content of the chocolate cake mix but do not over-mix. Poor in a Bundt cake mold that’s been lightly greased. Bake for 40 minutes.
Remove from the oven and place on a rack to cool down.
Prepare the frosting, mix powdered sugar, heavy cream, and cinnamon in a measuring cup, it makes it easier to pour over the cake after. Spread the frosting over the top of the cake slowing down the pouring every few inches to help to drape over the sides.

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Ingredients

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