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Mexican Chocolate Cake

Source of Recipe


unknown



List of Ingredients



• 1 box devil food cake mix
  
• 2 tsp groud cinnamon
  
• 1 cup mini semisweet chocolate chips
  
• FROSTING
  
• 2 sticks butter, softened
  
• 1/2 cup unsweet cocoa powder
  
• 1 jar Marshmellow Fluff
  
• 1 cup confectioners' sugar
  






Instructions



1. Heat oven to 359 degrees. you'll need two 8x2 in round cake pans coated with nonstick spray. line bottoms with wax paper, coat paper with spray.
   
   
2. Prepare cake mix as directed, add cinnamon and stir in chocolate chips. Evenly divide between pans; bake as directed.
   
   
3. Cook cakes in pans for 15 minutes, invert onto wire racks, remove pans and wax paper. Cool completely.
   
   
4. FROSTING: Beat butter in a large bowl with mixer on med until creamy. On low, beat in cocoa. Beat in marshmallow cream, then confectioners sugar. Increase speed to high and beat until fluffy, about 3 minutes.