Coffee and Dessert

Chocolate, chocolate, chocolate - never can get enough chocolate! I am always looking for new combinations to enhance the flavor and this cake punches up the chocolate with cinnamon. With Marshmallow Fluff in the frosting you will want more than one serving.

Mexican Chocolate Cake

1-2/3 cups all purpose Flour
1-1/2 cups Sugar
2/3 cup Cocoa
2 teaspoons ground Cinnamon
1-1/2 teaspoons Baking Soda
1 teaspoon Salt
1-1/2 cups Milk
1/2 cup Shortening
2 Eggs
1 teaspoon Vanilla
1 cup mini semisweet Chocolate Chips

Heat oven to 350 degrees. Grease and flour 2 round layer pans.

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool. Frost with Chocolate Buttercream Frosting (below).

Chocolate Buttercream Frosting

2 sticks (1 cup) Butter, softened
1/2 cup unsweetened Cocoa Powder
1 jar (7 or 7-1/2 oz.) Marshmallow Fluff
1 cup Confectioner's Sugar

Beat butter in a large bowl with mixer on medium until creamy. On low speed, beat in cocoa powder. Beat in Marshmallow Fluff, then confectioner's sugar. Increase speed to high and beat until fluffy, about 3 minutes.

May be served with toppings such as: Fresh raspberries, strawberries, caramel sauce or whipped cream.



 

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