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Mexican Chocolate Cake with Caramel Cream Frosting

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By Pillsbury Kitchens
Updated Jan 6, 2010
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Blend south-of-the-border flavors for this rich, cinnamon-scented chocolate cake topped with an easy cream cheese frosting.

Mexican Chocolate Cake with Caramel Cream Frosting

  • Prep Time 25 min
  • Total 1 hr 45 min
  • Ingredients 15
  • Servings 12
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Ingredients

Cake

  • 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

Frosting

  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup whipping cream

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.
  • Step 
    2
    In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.
  • Step 
    3
    In large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add eggs, one at a time, beating well after each addition; set aside. Stir buttermilk and vanilla into coffee mixture. Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally. When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended. Pour into pans.
  • Step 
    4
    Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center. Cool in pans on cooling racks 10 minutes. Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.
  • Step 
    5
    In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl. Beat in whipping cream until stiff peaks form.
  • Step 
    6
    On serving plate, place 1 cake, rounded side down; remove paper liner. Spread 3/4 cup of the frosting over top to within 1/2 inch of edge. Remove paper from other cake. Place cake, rounded side up, on first cake. Frost side and top of cake with remaining frosting. Serve immediately, or refrigerate until serving.

Nutrition

530 Calories
25g Total Fat
9g Protein
67g Total Carbohydrate
46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
115mg
39%
Sodium
450mg
19%
Potassium
160mg
5%
Total Carbohydrate
67g
22%
Dietary Fiber
2g
9%
Sugars
46g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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