Mexican Chocolate Cake


What You'll Need:

1 (18-1/4-ounce) package chocolate cake mix, batter prepared according to package directions
2 teaspoons ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon balsamic vinegar
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 cup water


What To Do:

Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.

Stir cinnamon, cayenne pepper, and balsamic vinegar into prepared cake batter, then pour into prepared Bundt pan.

Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cake cool 15 minutes, then remove to a wire rack to cool completely.

In a medium bowl, whisk together confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.