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Chocolate Chai Latte Cake

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Chocolate Chai Latte Cake
  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 15
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Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13-x-9 pan.
Oct 19, 2010

Ingredients

  • Cake
  • 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1/4 cup (50 mL) chai latte-flavoured international instant coffee mix (dry mix)
  • 1 1/3 cups (325 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 3 eggs
  • 1 cup (250 mL) miniature semisweet chocolate chips
  • Frosting
  • 2 1/2 cups (625 mL) icing sugar
  • 2 tbsp (25 mL) butter or margarine, softened
  • 3 tbsp (45 mL) milk
  • 1 tbsp (15 mL) chai latte-flavoured international instant coffee mix (dry mix)
  • Ground cinnamon, if desired

Steps

  • 1
    Heat oven to 350ºF (or 325ºF for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  • 3
    Bake 29 to 39 minutes or until centre of cake springs back when lightly touched. Cool completely, about 1 hour. (A crack may appear in top of cake, but frosting will cover it.)
  • 4
    In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into icing sugar mixture until smooth and spreadable. Spread over cake. Just before serving, dust with cinnamon

Nutrition Information

No nutrition information available for this recipe
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