Quick Mexican Chocolate Cake

Quick Mexican Chocolate Cake

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.