Mexican Chocolate Cake

Ingredients:
1/4 cup sliced almonds

3 eggs

1 container (16 ounces) sour cream

1 package (18.25 ounces) devil's food cake mix

1 cup miniature semi-sweet chocolate morsels, divided

2 teaspoons Korintje Cinnamon, divided

1 tablespoon sugar

1 container (8 ounces) frozen whipped topping, thawed, divided


Directions:
1. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper(R). Pour batter into pan; spread evenly using Small Spreader.

2. Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.

3. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.

Yield: 12 servings

Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g

Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.


To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.