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Mexican Chocolate Cake
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Prep Time:
15 minutes
Total Time:
1 hour 50 minutes
Elevate boxed cake mix with cinnamon for a Mexican Chocolate Cake. Top with homemade caramelized sugar frosting for a decadent treat. Ready to indulge?
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 teaspoon ground cinnamon
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 4 to 5 tablespoons milk
  • 3 cups powdered sugar
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and grease the bottom of a 13x9-inch pan. Prepare cake mix according to package instructions, but enhance the flavor by incorporating cinnamon into the mix. Pour the batter into the prepared pan.
  • Follow the baking instructions on the box for a 13x9-inch pan. Allow to cool thoroughly for about 1 hour.
  • In a 2-quart heavy saucepan, heat granulated sugar over medium-low heat for 6 to 8 minutes, stirring constantly with a wooden spoon until it starts to melt. Continue stirring until sugar is melted and turns golden brown. Be cautious as the sugar will be very hot and could melt a plastic spoon. Remove from heat and carefully mix in butter and 1 tablespoon of milk; the mixture may become lumpy. Return to medium-low heat, stirring constantly until the mixture is smooth. Let it cool for 5 minutes before using.
  • Combine powdered sugar with caramel mixture and beat using an electric mixer on low speed until fully incorporated. Mix in 3 tablespoons of milk until frosting is shiny and easy to spread. If needed, add up to 1 more tablespoon of milk, 1 teaspoon at a time. Spread the frosting over the cake and store it loosely covered.

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