Mexican Chocolatr Cake

Mexican Chocolate Cake

Prep Time: 10 Minutes Cook Time 11 mins Cool Time: 20-30 minutes Servings: 12

Ingredients

½ c of pecans, chopped

3 eggs

16 oz sour cream

1 cake mix, dark chocolate or devil’s food

10 oz miniature semi-sweet dark chocolate chips

2 tsp cinnamon

1 Tbsp sugar

2 c heavy cream

1 tsp vanilla

¼ c sugar

Instructions

Lightly grease a microwave-safe baking dish or bundt pan with non-stick spray.

Chop the pecans into small pieces. In a mixing bowl, whisk together the sour cream and eggs until completely combined and smooth. Add the cake mix, ¼ cup of pecans, 5 oz of chocolate chips, and 1 ½ teaspoons of cinnamon to the mixture. Stir until smooth, then pour into the prepared pan and level it off.

Microwave the pan on high for 11 minutes, or until a toothpick inserted into the center comes out clean. Remove from the microwave and let it cool for 10 minutes in the pan. Then, remove the cake from the pan and allow it to cool for an additional 20 minutes on a serving plate.

While the cake is cooling, make the whipped cream by adding heavy cream, 1 teaspoon vanilla, and ¼ cup of sugar to a bowl. Mix with a mixer until the mixture becomes the stiff consistency of whipped cream. Avoid over-mixing, as it will become sweet butter.

In a small bowl, combine 1 tablespoon of sugar with ½ teaspoon of cinnamon.

Once the cake has cooled, sprinkle the cinnamon and sugar mixture over the top.

In a microwave-safe bowl, combine ½ of the whipped cream with 5 oz of chocolate chips. Microwave for 1 minute, then remove and stir until smooth. Drizzle the chocolate mixture over the top of the cake, then sprinkle the remaining ¼ cup of pecans over the top.

Serve with vanilla ice cream and the remaining whipped cream.