Name: How to make mexican chocolate bundt cake
Ingredients: 1/4oz 1 pkg (18.25oz) Devil's Food cake mix; 1.0tsp ground cinnamon; 1/2c water; 1/2c vegetable oil; 3.0 large eggs; 1.0c semisweet chocolate mini morsels; divided; 2.0Tbsp Butter; 1/4c Firmly packed brown sugar; 2.0Tbsp Milk; More if needed; 1.0Tbsp Vanilla extract; 1.0c Powdered sugar; 1.0Tbsp Shortening; 2.0Tbsp Sliced almonds; toasted

STEPS
INGREDIENTS
ingredients
combine first 5 ingredients in a large mixing bowl.
Beat at medium speed with an electric mixer 2 minutes.
Stir in 1/2 cup chocolate morsels.
Grease and flour bundt pan
Pour batter in bundt pan
Bake at 350 degrees F for 33 to 35 minutes or until cake spring back when lighted touched.
Test cake with toothpick. Should come out clean
Cool for 10 minutes
Cook butter, brown sugar and 2 tablespoons milk in saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat.
Stir in vanilla.
Gradually stir in powdered sugar. If glaze seems thick add 1 tablespoon milk.
Drizzle glaze over cooled cake.
Microwave remaining 1:2 cup chocolate morsels and shortening. For 30 seconds or until melted.
Drizzle chocolate over cake.
Sprinkle almonds on cake.
1/4oz 1 pkg (18.25oz) Devil's Food cake mix 
1.0tsp ground cinnamon
1/2c water
1/2c vegetable oil
3.0 large eggs
1.0c semisweet chocolate mini morsels, divided
2.0Tbsp Butter
1/4c Firmly packed brown sugar
2.0Tbsp Milk, More if needed
1.0Tbsp Vanilla extract
1.0c Powdered sugar
1.0Tbsp Shortening
2.0Tbsp Sliced almonds, toasted

How to make mexican chocolate bundt cake

Make Mexican Chocolate Bundt Cake