Mexican Chocolate Cake With Cinnamon Glaze

Mexican Chocolate Cake With Cinnamon Glaze
4 from 1 ratings
Add some heat to your usual chocolate cake with warm flavors of Mexican chocolate and a cinnamon glaze. This simple bundt cake uses Betty Crocker chocolate cake mix as the base for this delicious reinterpretation. This recipe is from Luci's Morsels.
Mexican Chocolate Cake with Cinnamon Glaze
  • 1 box mix chocolate cake, such as betty crocker super moist
  • 4 teaspoon cinnamon
  • 1 1/4 teaspoon chili powder
  • 5 tablespoon hot whipping cream
  • 2 cup powdered sugar, sifted
  • 1 teaspoon cinnamon
  1. Preheat oven to 325 degrees F (or other temperature specified on box). Grease bundt pan thoroughly. Follow instructions on box for chocolate cake mix. Add in cinnamon and chili powder. Bake for 40 to 45 minutes (or as box directs). Remove from over. Cool completely.
  2. Gently remove cake from pan. Flip onto serving plate.
  3. Heat whipping cream in microwave for 30 seconds. Stir in powdered sugar and cinnamon. Mix thoroughly. Drizzle glaze over cake. Glaze will spread thinner in warmer temperatures and less in cooler temperatures.
  4. Let glaze set and enjoy. Cake can be refrigerated before cutting.