Mexican Chocolate Cake

By glomcrae

Ingredients

• 1 box (18.25 oz) devil's food cake mix
• 2 t. ground cinnamon
• 1 cup mini semisweet chocolate chips
• Chocolate Buttercream Frosting
• 2 sticks (1 cup) butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 jar (7 or 7.5 oz) marshmallow cream
• 1 cup confectioner's sugar

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. You'll need two 8 x 2" round cake pans coated with nonstick spray. Line bottoms with wax paper; coat paper with spray.

Prepare cake mix as package directs, adding the cinnamon; stir in chips. Evenly divide batter into prepared pans; bake as package directs.

Cool cake layers in pans on wire racks for 15 minutes. Invert; remove pans and wax paper. Cool completely.


Frosting:
Beat butter in a large bowl with mixer on medium until creamy. On low speed, beat in cocoa. Beat in marshmallow cream, then confectioners' sugar. Increase speed to high and beat until fluffy, about 3 minutes.