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Mexican Chocolate Cake with Mocha Glaze

mexican-chocolate-cake-with-mocha-glaze

Cook Time: 35 Min

Yield: 12 Servings

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mexican-chocolate-cake-with-mocha-glaze

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

  1. HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray like Baker’s Joy®.
  2. WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
  3. 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.
  4. BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
  5. 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.

Mexican Chocolate Cake with Mocha Glaze

mexican-chocolate-cake-with-mocha-glaze

Cook Time: 35 Min

Yield: 12 Servings

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

  1. HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray like Baker’s Joy®.
  2. WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
  3. 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.
  4. BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
  5. 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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