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Traditional Mexican wedding cakes are actually melt-in-your-mouth, delicate cookies that are so buttery and delicious, we dare you to have just one. With Betty by your side, you’ve got it made. The secret ingredient is right in your inbox!
Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan. Make cake mix as directed on box–except add cinnamon to cake mix. Pour into pan. Bake as directed on box for 13×9-inch pan. Cool completely, about 1 hour.
This easier-than-ever Mexican chocolate cake is topped with an irresistible four-ingredient caramelized sugar frosting. For those who can’t get enough, there are plenty more chocolate cake recipes where this one came from. Are you a baking novice? No problem!
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