Description
Enjoy the perfect mix of marbled Cinnamon Toast Crunch and chocolate cake, glazed to perfection!
Ingredients
Units
Scale
Chocolate batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup dutch processed cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder, optional or instant coffee powder
- 2 large eggs
- 1/4 cup water, hot
- 1/2 cup all purpose flour
Cinnamon Toast Crunch cake
- 1/2 package of Cinnamon toast crunch cake mix
- 2 eggs
- 1/4 cup neutral oil
- 1/2 cup water
Cinnamon glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1–2 tablespoon milk add 1 tablespoon first, add the other if the glaze isn’t pourable
Instructions
Chocolate batter
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Preheat oven to 350°F (175°C) and line a 8×8 inch pan with parchment paper.
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In a medium bowl, whisk the melted butter and sugar until well combined.
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Mix in the cocoa, salt, baking powder, vanilla extract and espresso powder until combined.
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Mix in the eggs one at a time. Add in the hot water and mix until smooth.
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Mix in the flour and set aside.
Cinnamon toast crunch cake
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In a small bowl, add half the package of Cinnamon toast crunch cake mix until a small bowl and mix in the egg, neutral oil and water until smooth.
Assembly
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Add the batter into the baking dish alternating between the chocolate batter and cinnamon toast crunch cake batter.
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Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
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In a medium bowl, whisk together the powdered sugar, cinnamon and milk to make the glaze. Once the cake has cooled, pour and spread the cinnamon glaze over the cake. Slice and serve!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Cake