Mexian Chocolate Cake
Add a kick to chocolate cake by making our recipe for Mexican Chocolate Cake. You use a boxed cake mix and add cinnamon and red pepper for the perfect sweet and spicy combo.
Cooking Time: 35 min
What You'll Need:
1 (18-1/4-ounce) package chocolate cake mix, batter prepared according to package directions2 teaspoons ground cinnamon1/4 teaspoon cayenne pepper1 tablespoon balsamic vinegar1 cup confectioners' sugar1/2 cup unsweetened cocoa1/4 cup water
What To Do:
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
Stir cinnamon, cayenne pepper, and balsamic vinegar into prepared cake batter, then pour into prepared Bundt pan.
Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cake cool 15 minutes, then remove to a wire rack to cool completely.
In a medium bowl, whisk together confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.