Mexican Chocolate Cake
South of the border, people add a little spice to their cocoa. Cinnamon is the secret ingredient, but some cooks also add a quick and very scant dash of cayenne pepper for heat.
INGREDIENTS | SERVES 12
- 1 18.25-ounce box chocolate cake mix
- 1 teaspoon cinnamon
- 1 ½ cups water
- ½ cup vegetable oil
- 4 eggs
- 1 cup semisweet chocolate chips
- 3 tablespoons butter
Preheat oven to 350°F. Grease and flour a bundt pan. Set aside.
In a large mixing bowl combine cake mix, cinnamon, water, oil, and eggs. Combine with an electric mixer.
Fold in chocolate chips. Pour into pan.
Bake for 35 minutes or until a toothpick comes out clean. Drizzle warm cake with Condensed Milk Caramel (recipe below).
Condensed Milk Caramel
Boil a pot of water. Remove the label (but not the lid) from a can of sweetened condensed milk and boil the can for 20 minutes, keeping the pot covered. Reduce the heat and simmer, still covered, for 90 minutes. Allow the can to cool, remove the lid, and drizzle the caramel over the cake.