Chile Spiced Cake

By á-47

Ingredients

• CAKE
• cocoa powder for dusting
• 1 box chocolate cake mix
• 1 (3 oz) box chocolate instant pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1 tea. vanilla
• 2 tea. chile powder
• 1 tea. espresso powder
• 1/2 t3a. cinnamon
• STREUSEL TOPPING
• 4 Tbsp. butter, softened
• 1/2 cup flour
• 1/2 cup brown sugar
• 2 tea. chile powder
• 1 tea. cinnamon
• 1 cup pecans, roughly chopped
• 3 cups assorted baking chips (a medley of mini chocolate and butterscotch chips)

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9x13 cake pan and lightly coat with cocoa powder; set aside.

In a large bowl, combine the cake ingredients with an electric mixer for 203 minutes, until smooth and thoroughly combined. Pour the batter into the prepared pan and bake for 20 minutes.

Meanwhile, make the streusel topping: In a medium bowl, combine the butter, flour and brown sugar until smooth., Add the chile powder and cinnamon and stir to combine. Add the nuts and baking chips to the bowl and, using your hands, crumble the mixture into uniform pieces.

After the cake has been baking for 20 minutes, remove it from the oven and sprinkle the strusel topping over it. Return the cake to the oven for 10 minutes more. Cool on a rack and serve.