Mexican Chocolate Bundt Cake

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 35 Minutes
Other: 10 Minutes


1 (18.25-ounce) package devil's food cake mix
1 teaspoon ground cinnamon
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet chocolate mini-morsels, divided
2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 tablespoons milk, divided
1 tablespoon vanilla extract
1 cup powdered sugar
1 tablespoon shortening
2 tablespoons sliced almonds, toasted


Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate mini-morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350° for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.

Combine butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if necessary, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.

Microwave remaining 1/2 cup chocolate morsels and shortening in a small bowl on HIGH 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.

Tip: For a thinner glaze, add more milk, 1 teaspoon at a time.

Mary Lou Cook, Welches, Oregon,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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