CINNAMON CHOCOLATE CAKE

1 pkg (18.25-oz) dark chocolate fudge cake mix

1 2/3 cups milk

1/2 cup oil

3 eggs

1/2 cup mini chocolate chips

5 tsp ground cinnamon

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1 tsp vanilla extract

Preheat oven to 350-degrees.

Coat 2 (9-in) round cake pans with cooking spray.

On low speed of mixer, beat cake mix, 1 1/3 cups of the milk, oil and eggs until blended, about 30 seconds. Turn speed to medium and beat for 2 minutes. Stir in 2 1/2 teaspoons of the cinnamon and the chocolate chips. Evenly divide the batter between the two pans and bake for 28-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes then remove from the pans to wire racks to cool completely.

To make the frosting, beat butter on medium speed of mixer until light and fluffy, about 1 to 2 minutes. Turn mixer to low speed and gradually beat in the powdered sugar, vanilla, remaining 1/3 cup of milk and the remaining 2 1/2 teaspoons of cinnamon until blended. Turn mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.

Place 1 cake layer on cake plate and spread top with 1 cup of frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of cake.

Yield: 16 servings

Woman's World 2012