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Chocolate Mayan Bundt Cake

Chocolate Mayan Bundt Cake

"A unique twist on a favorite. This Bundt cake is infused with chocolate and cayenne flavors and topped with an elegant chocolate glaze."
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Ingredients

2 h 15 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.
  2. For Cake: Microwave baking bars in small, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  3. Combine flour, cinnamon, baking soda, salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into prepared Bundt pan.
  4. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter. Drizzle cake with Chocolate Glaze. Let set before serving.
  5. For Chocolate Glaze: Microwave baking bar in small, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  6. Place 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon Chocolate Glaze over top of cake. Let stand until glaze is firm.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I actually really enjoyed this recipe. I think previous reviewers must not have measured correctly or used stale ingredients. It worked great for me, but I used less flour just in case and it wa...

Most helpful critical review

I made this cake and found it to be dry, the flavor was good not great and I was looking for a little more wow factor, however I will make it again and change it a little add more cayenne pepper...

Most helpful
Most positive
Least positive
Newest

I made this cake and found it to be dry, the flavor was good not great and I was looking for a little more wow factor, however I will make it again and change it a little add more cayenne pepper...

I actually really enjoyed this recipe. I think previous reviewers must not have measured correctly or used stale ingredients. It worked great for me, but I used less flour just in case and it wa...

i read the other reviews before making this; i really don't care for the plastic taste that comes along with boxed mixes. i followed the recipe exactly (although i substituted soy milk for dair...

Amazing...I add a touch more cayenne, but its fantastic the way it is written. Worth the effort.

Cayenne taste was too strong.

zomg

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