Mexican Chocolate Sundae

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Make cake according to package directions, adding TABASCO® Sauce and cinnamon when adding wet ingredients. Bake in two 8-inch cake pans according to directions on package. Cool 10 minutes, then remove from pan and cool completely on wire racks.

To make sundaes, cut each cake layer into quarters and place each piece of cake on a dessert plate; top with cinnamon ice cream and garnish with whipped cream and cinnamon candies. Serve immediately.

Makes 8 servings.

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