Mexican Chocolate Cake with Mocha Glaze

Prep Time 15 min
Cook Time 35 Min
Servings 12
Difficulty Easy

Ingredients

  • CAKE
  • Baking spray with flour
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 2 tsps. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups buttermilk
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 1/2 tsps. vanilla extract
  • MOCHA GLAZE
  • 1/2 cup light corn syrup
  • 1 cup (6 oz. pkg) chocolate chips
  • 2 tbsps. Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2 tbsps. Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 tsp. instant expresso powder
  • OR 1 tsp. Folgers Classic Roast® Instant Coffee Crystals
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • Pinch of salt
  • GARNISH
  • 1/4 cup sliced almonds

Directions

  • Step 2

    HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.

  • Step 3

    WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.

  • Step 4

    COMBINE buttermilk, shortening and cocoa powder in a heavy saucepan over medium heat. Cook and stir until shortening melts. Pour over flour mixture. Whisk to combine. Blend in eggs and vanilla. Pour into prepared pan.

  • Step 5

    BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.

  • Step 7

    COMBINE glaze ingredients in small saucepan over low heat. Cook and stir until melted and smooth. Drizzle warm glaze over cooled cake. Sprinkle with sliced almonds. Serve.

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