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New Twist on Chocolate Cake Recipe

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This recipe for New Twist on Chocolate Cake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Leonard (Scott Leonard's mom)
Added: Tuesday, May 12, 2009


1 box devils food cake mix
2 tsp. ground cinnamon
1 cup mini semisweet chocolate chips

Chocolate Buttercream Frosting:
2 sticks butter, softened
1/2 cup unsweetened cocoa powder
1 jar (7 or 7 1/2 oz) marshmallow cream
1 cup confectioners' sugar

Heat oven to 350. Spray 2 8 X 2 round cake pans coated with nonstick spray. Line bottom of pans with wax paper, coat paper with spray too.

Prepare cake mix as directed on package, then add cinnamon and stir in the chips. Pour evenly into round pans, bake according to box directions.

Cool cakes IN pan (preferably on wire rack) for 15 minutes. Turn them upside down and remove wax paper from both cakes Cool completely!

Beat butter in a large bowl with mixer on medium speed until creamy. Beat in cocoa on low speed, then add marshmallow cream, then the confectioners' sugar. After blending, switch to high speed and beat until fluffy (about 3 minutes).

Place one of the cakes on a serving plate, spread about 3/4 cup frosting, then carefully place 2nd cake on top and frost on sides and top.




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