Name: Quick Mexican Chocolate Cake
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Dark chocolate cake mix - 1 (18.25 ounce) package; Warm water - 1 ⅓ cups; Eggs - 3; Vegetable oil - ½ cup; Instant chocolate pudding mix - 1 (3.4 ounce) package; Ground cinnamon - 2 teaspoons; Mexican chocolate drink tablets, cut into quarters - 4; Vegetable oil - 2 tablespoons; Confectioners' sugar (Optional) - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Quick Mexican Chocolate Cake

1. Dark chocolate cake mix - 1 (18.25 ounce) package

2. Warm water - 1 ⅓ cups

3. Eggs - 3

4. Vegetable oil - ½ cup

5. Instant chocolate pudding mix - 1 (3.4 ounce) package

6. Ground cinnamon - 2 teaspoons

7. Mexican chocolate drink tablets, cut into quarters - 4

8. Vegetable oil - 2 tablespoons

9. Confectioners' sugar (Optional) - 1 tablespoon

How to cook deliciously - Quick Mexican Chocolate Cake

1. Stage

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. Stage

Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.

3. Stage

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. Stage

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. Stage

Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.