Quick Mexican Chocolate Cake
Description
This Mexican hot chocolate cake recipe has cinnamon for spice and pudding for a moist texture, with an easy glaze made with drink tablets.
Ingredients
•
1 (18 1/4 ounce) package dark chocolate cake mix
•
1 1/3 cups warm water
•
3 eggs
•
1/2 cup vegetable oil
•
1 (3 2/5 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
Directions
1
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.
2
Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
3
Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
4
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.
5
Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.