Shelly's Recipe

MEXICAN-CHOCOLATE BUNDT CAKE

Category: Cakes

1 (18.25 oz) pkg devils food cake mix
1 tsp ground cinnamon
1 1/3 cup water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet chocolate mini-morsels, divided
2 Tbsp butter
1/4 cup firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla extract
1 cup powdered sugar
1 Tbsp shortening
2 Tbsp sliced almonds, toasted

Preheat oven to 350*F. Combine cake mix and next four ingredients in a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes. Stir in 1/2 cup chocolate 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 wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.

Cook butter, brown sugar, and 2 tbsp 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 is too thick, add remaining 1 tbsp milk, stirring to desired consistency. Drizzle glaze over cooled cake.

Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 30 seconds, or until melted. Whisk to blend and pour melted chocolate into a small zip-top bag. Seal bag and snip tiny bit from one corner of bag, and drizzle chocolate over brown sugar glaze. Sprinkle almonds on cake. Makes 12 servings.