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self-frosting mexican chocolate cake

rcrc avatar
Recipe by
RC :)
@rcrc
Reading, PA

A pudding-like topping and it's made with a cake mix.

►
yield 12 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For self-frosting mexican chocolate cake

  • TOPPING
  • 2 1/2 c
    mini marshmallows
  • 1 c
    packed brown sugar
  • 1/2 c
    cocoa
  • 2 c
    hot water
  • CAKE
  • 1
    devil's food cake mix
  • 1 1/3 c
    buttermilk
  • 3
    eggs
  • 1/3 cup+1 Tbsp
    oil
  • 3 Tbsp
    cocoa
  • 2 tsp
    cinnamon
  • 1 tsp
    vanilla
  • 1/2 c
    pecans, chopped and toasted

How To Make self-frosting mexican chocolate cake

  • 1
    Preheat oven to 350 degrees. Sprinkle marshmallows evenly in bottom of greased and floured 13x9 pan. In medium bowl, mix brown sugar, 1/2 cup cocoa and hot water. Pour over marshmallows.
  • 2
    In a large bowl, combine all cake mix ingredients, except pecans. Beat on low speed to blend and then on medium for 3 minutes. Pour batter evenly over marshmallow mixture.
  • 3
    Bake for 45 minutes or until a cake tester inserted into top half of cake comes out clean. Remove from oven and cool for 15 or 20 minutes.
  • 4
    Turn cake out onto serving tray. Use knife or spatula to smooth frosting on sides and top of cake. Sprinkle with pecans.
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