self-frosting mexican chocolate cake
A pudding-like topping and it's made with a cake mix.
No Image
prep time
15 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- TOPPING
- 2 1/2 cups mini marshmallows
- 1 cup packed brown sugar
- 1/2 cup cocoa
- 2 cups hot water
- CAKE
- 1 - devil's food cake mix
- 1 1/3 cups buttermilk
- 3 - eggs
- 1/3 cup+1 tablespoon oil
- 3 tablespoons cocoa
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped and toasted
How To Make self-frosting mexican chocolate cake
-
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.
-
Step 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.
-
Step 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.
-
Step 4Turn cake out onto serving tray. Use knife or spatula to smooth frosting on sides and top of cake. Sprinkle with pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes