Mexican Hot Chocolate Cake Recipe
Since this cake isn’t too sweet, it’s ideal for breakfast and brunch with your favorite warm beverage. It’s also perfect for dessert, and ice cream is a nice accompaniment. The distinct flavors of Mexican hot chocolate will win your guests over, and it’s doubtful that there will be any leftovers.
1 cup sour cream
1/2 cup vegetable oil
Zest of 1 orange
1 3 oz. package instant vanilla pudding
1 18.5 ounce yellow cake Mix
6 ounces Mexican chocolate, (2 3-ounce disks), very finely chopped or ground
2 tablespoons flour
1/2 cup sugar
2 tablespoons cinnamon
1/2 cup chopped pecans
- Preheat oven to 350°.
- Spray a standard Bundt pan with Baker's Joy or grease and flour.
- Blend the eggs, sour cream, and vegetable oil in a large mixing bowl.
- Stir in the orange peel, cake mix, and pudding mix; beat on low speed until smooth.
- Toss the Mexican chocolate with the 2 tablespoons flour; fold into the batter, leaving streaks of yellow.
- Mix the sugar, cinnamon, and nuts.
- Alternate layers of the cake batter and the cinnamon mixture, ending with batter.
- Bake for about an hour, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let sit 5 minutes before inverting onto a cooling rack.
- Let cool thoroughly before slicing and store leftovers in an airtight container.
Amount Per Serving
Calories 348 Calories from Fat 162
Percent Total Calories From: Fat 47% Protein 3% Carb. 51%
Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 4 g
Cholesterol 59 mg
Sodium 225 mg
Total Carbohydrate 44 g
Dietary Fiber 1 g
Sugars 28 g
Protein 2 g
Vitamin A 3% Vitamin C 7% Calcium 0% Iron 5%
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