Self-Frosting Mexican Chocolate Cake

Self-frosting Mexican Chocolate Cake Recipe

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RC :)

By
@rcrc

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
12
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 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.
  • 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.
  • 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.
  • 4Turn cake out onto serving tray. Use knife or spatula to smooth frosting on sides and top of cake. Sprinkle with pecans.

Printable Recipe Card

About Self-Frosting Mexican Chocolate Cake

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




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