I have been making this rich and flavorful cake for years. It's one of our family's favorites. I hadn't made it in awhile so, when Jamie mentioned it a few weeks ago, I thought I'd make one share it with you all. Enjoy!
Mexican Chocolate Cake
1 pkg. devil's food cake mix (*see note below)
24 oz. sour cream
1/2 c. sliced almonds
2 c. semi-sweet chocolate chips
12 oz. Cool Whip, thawed
4 tsp. cinnamon
1 tsp. sugar
Spray a bundt cake pan with oil and heat oven to 350º. Mix cake mix, sour cream, eggs, and 2 tsp. cinnamon together. Stir in 1/4 c. almonds and 1 c. chocolate chips. Pour into pan and bake 40-50 minutes or until cake is done in the middle. Cool 15 minutes or so and then carefully remove from pan to a serving plate. Mix 2 tsp. cinnamon and 1 tsp. sugar together and sprinkle over cake. Melt 1 c. chocolate chips and 1/2 container of Cool Whip, stirring until smooth to make a ganache. Pour ganache over cake and sprinkle remaining almonds on top. Serve with remaining Cool Whip.
*I make my cake from scratch. If you want to do that as well, just reference your favorite chocolate cake recipe and only mix up the dry parts of the recipe. Then continue on with mine.
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