Mexican Chocolate Bundt Cake

• 1 (18.25-ounce) package devil's food cake mix
• 1 teaspoon ground cinnamon
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup semisweet chocolate mini-morsels, divided
• 2 tablespoons butter
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons milk, divided
• 1 tablespoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon shortening
• 2 tablespoons sliced almonds, toasted

1. Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate mini-morsels. Pour batter into a greased and floured 12-cup Bundt pan.
2. Bake at 350u0b0 for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.
3. Combine butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if necessary, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.
4. Microwave remaining 1/2 cup chocolate morsels and shortening in a small bowl on HIGH 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.
5. Tip: For a thinner glaze, add more milk, 1 teaspoon at a time.

cake mix, ground cinnamon, water, vegetable oil, eggs, semisweet chocolate, butter, brown sugar, milk, vanilla, powdered sugar, shortening, almonds

Taken from www.myrecipes.com/recipe/mexican-chocolate-bundt-cake (may not work)