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Cinnamon Chocolate Cake Recipe

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This recipe for Cinnamon Chocolate Cake is from WOLFF Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
1/2 cup water
2/3 cup butter, melted
4 eggs
1 container (8 oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup miniature semisweet chocolate chips
2 tsps ground cinnamon
1/2 cup Betty Crocker® Rich & Creamy chocolate frosting
Directions:
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, melted butter, eggs and sour cream with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
3. In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
4. Bake 48 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
5. Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered at room temperature.
Personal Notes:
Personal Notes:
One of my favorite cakes .

 

 

 

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