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Quick Mexican Chocolate Cake
Quick Mexican Chocolate Cake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Spiced Mexican hot chocolate cake with a moist pudding texture, topped with a simple glaze made from drink tablets.
Ingredients:
  • 1 (18.25 ounce) package dark chocolate cake mix
  • 1.3333333730698 cups warm water
  • 3 eggs
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 teaspoons ground cinnamon
  • 4 Mexican chocolate drink tablets, cut into quarters
  • 2 tablespoons vegetable oil
  • 1 tablespoon confectioners' sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly dust a 12-inch oven-safe skillet with a pinch of cake mix.
  • Combine the cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon in a bowl, then transfer the mixture to the skillet.
  • Bake until a toothpick inserted comes out clean, about 30-35 minutes. Allow to cool for 10 minutes before inverting onto a plate.
  • In a small saucepan, melt chocolate drink tablets with 2 tablespoons of vegetable oil over low heat. Stir constantly until the glaze becomes syrupy, about 5 minutes.
  • Drizzle the glaze on the cake using a spatula, allowing it to set for 10 minutes before dusting with confectioners' sugar.

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