Quick Mexican Chocolate Cake recipe

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Ingredients

1 (18.25 ounce) package dark chocolate cake mix
1 ⅓ cups warm water
3 eggs
½ cup vegetable oil
1 (3.4 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

Nutrition Info

465.5 calories
carbohydrate: 63.1 g
cholesterol: 40.9 mg
fat: 23.9 g
fiber: 1.5 g
protein: 5.4 g
saturatedFat: 6.2 g
servingSize: -
sodium: 486 mg
sugar: 22.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 12-inch skillet cake

Recipe Note

I love chocolate and cinnamon and came up with this cake one day. It has now become my family's biggest request. We always have Abuelita® tablets around and I wondered if they would melt well as a glaze, and they do!

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