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Quick Mexican Chocolate Cake

Rated as 3 out of 5 Stars

"I love chocolate and cinnamon and came up with this cake one day. It has now become my family's biggest request. We always have Abuelita® tablets around and I wondered if they would melt well as a glaze, and they do!"
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1 h 5 m servings 466
Original recipe yields 12 servings (1 12-inch skillet cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
  2. Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
  3. Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
  4. Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
  5. Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

Nutrition Facts

Per Serving: 466 calories; 23.9 63.1 5.4 41 486 Full nutrition

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I made this cake for an elderly aunt who loves chocolate. She said she liked the addition of cinnamon in the cake. She didn't care for the texture of the glaze. The Abuelita tablets with the add...