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.

      Serves: 12

      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.