Quick Mexican Chocolate Cake
Cinnamon adds flavor to this Mexican hot chocolate cake, pudding adds moisture, and a simple drink tablet glaze makes it easy to make.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Sprinkle a little cake mix in a 12-inch oven-safe skillet and set it aside.
Combine cake mix, water, and eggs.
Cinnamon and 1/2 cup pudding mix with vegetable oil in a bowl.
Add liquid to the skillet.
Bake for 30 to 35 minutes in the preheated oven, or until a tester comes out clean.
After 10 minutes of cooling, invert onto a plate.
In a small saucepan, combine 2 tablespoons of vegetable oil and the chocolate drink tablets.
Cook for about 5 minutes, stirring continuously, over low heat, until the chocolate is melted and the glaze resembles syrup.
Apply the glaze with a spatula after pouring it over the cake.
10 minutes after cooling, sprinkle with confectioners’ sugar.