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Mexican Chocolate Cake Recipe

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This recipe for Mexican Chocolate Cake, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Thomas

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 box Betty Crocker Super Moist Devil's Food cake mix
1 tsp ground cinnamon
water, vegetable oil, and eggs called for on cake mix box

Caramelized-Sugar Frosting
3/4 cup granulated sugar
1/3 cup butter
4-5 tbsp milk
3 cups powdered sugar

Directions:
Directions:
Heat oven to 350 (325 for dark nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray. Make cake mix as directed on box using water, oil and eggs - except add cinnamon to cake mix. Bake as directed on box for 13x9 inch pan. Cool completely, about 1 hour. In 2 quart heavy saucepan, heat granulated sugar over medium-low heat 6-8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon). Remove from heat; carefully stir in butter and 1 tbsp of the milk (mixture will become very lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes. Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tbsp milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tbsp more milk, 1 tsp at a time. Spread frosting over cake. Store loosely covered at room temperature. If desired, garnish cake with chocolate shavings.

 

 

 

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