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Mexican Chocolate Bundt Cake

Source of Recipe


From "Southern Living Cook-Off Cookbook"






List of Ingredients



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






Instructions



1. 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 morsels. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350° F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove cake from pan, and cool completely on a wire rack.
   
   
2. Cook 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 glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.
   
   
3. Microwave remaining 1/2 cup chocolate morsels and shortening in a microwave-safe bowl on HIGH for 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip one corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.
   
   Makes 12 servings.