Shelly's Recipe

MEXICAN CHOCOLATE BUNDT CAKE

Category: Cakes

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

Combine first 5 ingredients and beat at medium speed with a mixer for 2 minutes. Stir in 1/2 cup mini-chips and pour batter into a greased and floured bundt pan. Bake at 350 for 33-35 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 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; add remaining 1 tbsp milk if needed to make a good drizzling consistency. Drizzle glaze over cooled cake.

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