Mexican Chocolate Bundt Cake

Yield: 12 servings

Ingredients

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

Instructions

1. Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes.
2. Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured* 12-cup Bundt pan.
3. Bake at 350 degrees F (180 degrees C) for 33 to 35 minutes or until cake springs back when lightly touched.
4. Cool in pan on wire rack for 10 minutes; remove cake from pan, and cool completely on wire rack.
5. Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted.
6. Remove from heat; stir in vanilla extract.
7. Gradually stir in confectioners' sugar; if glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency.
8. Drizzle glaze over cooled cake.
9. Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 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.
10. Sprinkle almonds on cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!