Mexican Chocolate Cake

Mexican Chocolate Cake Recipe

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Samantha Bideau


I love the the rich spicy taste that is added to the chocolate in mexican chocolate


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  • CAKE:

  • 1 box
    devil food cake mix
  • 1 1/3 c
  • 1/2 c
    vegetable oil
  • 1 tsp
    ground cinnamon
  • 3

  • 3/4 c
    granulated sugar
  • 1/3 c
  • 4-5 Tbsp
  • 3 c
    powdered sugar

How to Make Mexican Chocolate Cake


  1. Heat oven to 350*. Grease bottom only of 13"9" pan with shortening.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  4. 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.
  5. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. Remove from heat; carefully stir in butter and 1 tablespoon of milk (mixture will become lumpy).
  6. Return to medium low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
  7. Add powdered sugar to caramel mixture and beat with electric mixer on low speed until well combined. Add 3 tablespoon milk, mixing until frosting is glossy and spreadable. If necessary add 1 tablespoon milk. Spread frosting over cake

Printable Recipe Card

About Mexican Chocolate Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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