self-frosting mexican chocolate cake
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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
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2 1/2 cmini marshmallows
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1 cpacked brown sugar
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1/2 ccocoa
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2 chot water
- CAKE
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1devil's food cake mix
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1 1/3 cbuttermilk
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3eggs
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1/3 cup+1 Tbspoil
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3 Tbspcocoa
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2 tspcinnamon
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1 tspvanilla
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1/2 cpecans, chopped and toasted
How To Make self-frosting mexican chocolate cake
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1Preheat 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.
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2In 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.
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3Bake 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.
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4Turn 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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