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Mexican Chocolate Cake with Cinnamon Glaze

Add some heat to your usual chocolate cake with warm flavors of Mexican chocolate and a cinnamon glaze. This...

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.

Ingredients

For the cake:

  • 1 box mix chocolate cake, such as Betty Crocker Super Moist
  • 4 Teaspoons cinnamon
  • 1 1/4 Teaspoon chili powder

For the glaze:

  • 5 Tablespoons hot whipping cream
  • 2 Cups powdered sugar, sifted
  • 1 Teaspoon cinnamon

Directions

For the cake:

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.

Gently remove cake from pan. Flip onto serving plate.

For the glaze:

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.

Let glaze set and enjoy. Cake can be refrigerated before cutting.

Nutritional Facts
Servings4
Calories Per Serving820
Total Fat26g41%
Sugar100gN/A
Saturated8g40%
Cholesterol21mg7%
Protein8g17%
Carbs149g50%
Vitamin A67µg7%
Vitamin C0.2mg0.4%
Vitamin D0.1µgN/A
Vitamin E2mg10%
Vitamin K7µg9%
Calcium245mg25%
Fiber5g21%
Folate (food)21µgN/A
Folate equivalent (total)126µg31%
Folic acid62µgN/A
Iron6mg35%
Magnesium66mg17%
Monounsaturated10gN/A
Niacin (B3)2mg11%
Phosphorus370mg53%
Polyunsaturated7gN/A
Potassium482mg14%
Riboflavin (B2)0.3mg14.8%
Sodium1113mg46%
Sugars, added49gN/A
Thiamin (B1)0.2mg15.3%
Zinc1mg8%