Mexican Chocolate Cake with Mocha Glaze
Prep Time: 15 min
Cook Time: 35 Min
Serves 12 Servings
Difficulty Easy
Ingredients
CAKE
- 2 C. sugar
- 1 3/4 C. all-purpose flour
- 2 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt
- 1 1/2 C. buttermilk
- 1 C. Crisco® Butter Flavor All-Vegetable Shortening
- 3/4 C. unsweetened cocoa powder
- 2 large eggs
- 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
- MOCHA GLAZE
- 1/2 C. light corn syrup
- 1 C. (6 oz. pkg) chocolate chips
- 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
- 1 tsp. instant expresso powder
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
- Pinch of salt
- GARNISH
- 1/4 C. sliced almonds
Directions
- HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
- WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
- 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.
- BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
- 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.
