Mexican Hot Chocolate Breakfast Pancake Bake
Looking to spice up your holiday breakfast give this Mexican Hot Chocolate Breakfast Pancake Bake a try.
Ingredients
Cake
- 1 large large egg
- 1 can sweetened condensed milk 14 ounce can (I used can)
- ¼ cup milk
- 1 - 2 tablespoons butter melted
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- 1/2 cup semisweet chocolate chips
Topping
- Marshmallows
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350 degrees and prepare baking pan with cooking spray.
- Combine condensed milk, egg, and melted butter in medium-sized bowl and mix.
- Combine dry ingredients in medium-sized bowl and pour milk mixture into dry ingredients and mix until combined. You don’t want to overmix.
- Pour about batter into your favorite baking pan and bake for 10 to 15 minutes or until done.
- Remove from oven and allow to cool, If you use a bunt pan like I did, be sure to allow to cool upside down so cake will fall out.
- Topping:
- Combine semisweet chocolate chips and heavy whipping cream in a small pan; melt over medium heat until melted, stirring continuously.
- Top with fudge sauce and marshmallows.