A Mexican crumb cake is swirled with ribbons of chocolate and cinnamon.
It works as a coffee cake, a snacking cake, and even as a formal dessert. Your family and friends will love it. Count how many times they ask for the recipe. It’s made with our extra select cinnamon, Ramstadt Breda Rich Dark Cocoa, and quality chocolate chips. No wonder it’s so good.
Because no frosting is required, it’s quick to make. It’s easy, it looks terrific, and tastes delicious. Your family will want you to make it often. You can make this by hand or with a stand-type mixer. This mix makes a big, thick cake. You’ll need a 9 x 9-inch pan that’s at least 1.5 inches deep.
We’ve served this to hundreds of people in our store. They’ve loved it. “Where do I find the mix?” or “Can I get this recipe?” are typical responses.
“This is such a fun cake to make. It’s different, intriguing, and delicious. I guarantee your family and friends will love it. If you don’t get compliments–or requests for the recipe–we’ll give you your money back.”—Dennis Weaver
To make this cake:
- Mix the cake mix in your stand-type mixer or with a hand-held mixer.
- Spoon half of the batter into the prepared pan. Sprinkle half of the filling from the filling packet over the batter. Spoon the remaining batter over the filling. Spread the remaining filling over the top of the filling.
Cake base (sugar, enriched wheat flour (bleached flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), food starch-modified, soybean oil, dry whey, leavening, (baking soda, sodium aluminum phosphate, aluminum sulfate) sal