Mexican Chocolate Cake

Adapted from Pampered Chef Seasons Best Fall/Winter 2007

1/2 c almonds
3 eggs
16 oz Greek yogurt
1 package (18.25) chocolate cake
1/2 c chocolate chips
1.5 t cinnamon
1/8 t ground cayenne pepper (will see how this goes - seemed necessary for a Mexican Chocolate cake!)

1/2 t cinnamon
1 T sugar

1/2 c chocolate chips
1 c whipped cream

Additional whipped cream for serving

Brush Stoneware Fluted Pan with butter or coconut oil with a silicone basting brush. Chop almonds. Whisk eggs & sour cream together until smooth. Add almonds, cake mix, chocolate chips, and cinnamon - mix well. Pour batter into pan and spread evenly.

Microwave cake on High for 11-14 minutes or until wooden tooth pick comes out clean. Cake will be slightly moist on top near center. Let stand in microwave for 10 minutes. Remove pan from microwave to cooling rack. Loosen cake from sides of pan and invert onto a large platter. Cool slightly.

Can also be cooked in oven at 325 degrees for 50-55 minutes.

Combine remaining cinnamon & sugar into flour/sugar shaker - sprinkle over cake. Place remaining chocolate chips & whipped cream into microwave on high for 30-45 seconds, stir until smooth. Drizzle glaze over cake. Serve warm with whipped cream.

I did this without the whipped cream and drizzled just the warmed chocolate chips over the top - very yummy!