Mexican Hot Chocolate Brownie Cake – Roses & Whiskers

Name: Mexican Hot Chocolate Brownie Cake – Roses & Whiskers
Ingredients: 1/2 cup unsalted butter (softened to room temperature); 1 cup granulated sugar; 1 3/8 oz. packet of hot chocolate mix (milk, dark or Mexican hot chocolate, depending on sweetness preference); 4 large eggs; 16 oz. Hershey's Simply 5 syrup (or special dark or regular, depending on preference); 2 tsp cinnamon; 1/2 tsp nutmeg; 1 cup gluten free 1-to-1 baking flour (or substitute all-purpose flour for gluten-full cake); 6 tbsp unsalted butter (softened to room temperature); 2 tbsp Crisco; 2/3 cup marshmallow creme; 2 1/2 cups powdered sugar; 1/8 tsp salt (or 1/4 tsp, to taste); pink food coloring (optional); mini marshmallows (optional); Sprinkle Pop's "Dia De Los Muertos" mix (optional)

rosesandwhiskers.com

This time of year I always crave rich, comforting flavors like dark chocolate and cinnamon. If you're like me, you'll love this rich, fudgy Mexican hot chocolate brownie cake that's spiked with...

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Ingredients

1/2 cup unsalted butter (softened to room temperature)
1 cup granulated sugar
1 3/8 oz. packet of hot chocolate mix (milk, dark or Mexican hot chocolate, depending on sweetness preference)
4 large eggs
16 oz. Hershey's Simply 5 syrup (or special dark or regular, depending on preference)
2 tsp cinnamon
1/2 tsp nutmeg
1 cup gluten free 1-to-1 baking flour (or substitute all-purpose flour for gluten-full cake)
6 tbsp unsalted butter (softened to room temperature)
2 tbsp Crisco
2/3 cup marshmallow creme
2 1/2 cups powdered sugar
1/8 tsp salt (or 1/4 tsp, to taste)
pink food coloring (optional)
mini marshmallows (optional)
Sprinkle Pop's "Dia De Los Muertos" mix (optional)