Mexican Chocolate Cake with Caramel Cream Frosting Recipe
Blend south-of-the-border flavors for this rich, cinnamon-scented chocolate cake topped with an easy cream cheese frosting.
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Hand mixer
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Saucepan
Ingredients
- 3/4 cup hot brewed coffee
- 1/2 cup unsweetened baking cocoa
- 3 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter or margarine, softened
- 1 3/4 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup whipping cream
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