Mexican Chocolate Cake

By mamacasma

Chocolate lovers take note: This recipe is sure to hit the spot, with semisweet chocolate and cinnamon added to a devil’s food cake batter, and a creamy chocolate frosting full of marshmallow cream.

Ingredients

• Cake Ingredients:
• 1 box (18 1/4 oz) devil’s food cake mix
• 2 tsp. ground cinnamon
• 1 cup mini semisweet chocolate chips
• Frosting Ingredients:
• 2 sticks (1 cup) butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 jar (7 or 7 1/2 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
• 1 cup confectioners’ sugar

Details

Servings 16
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Heat oven to 350ºF. You’ll need two 8 x 2-in. round cake pans coated with nonstick spray. Line bottoms with wax paper; coat paper with spray.

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

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

4. 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.

5. Place a cake layer on a serving plate. Spread with ¾ cup frosting; top with remaining cake layer. Frost sides and top of cake.