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Chocolate Chai Latte Cake
Chocolate Chai Latte Cake
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Indulgent chocolate cake infused with aromatic spiced chai latte mix, baked effortlessly in a 13x9 pan.
Ingredients:
  • 1 cup miniature semisweet chocolate chips
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 1/2 cups powdered sugar
  • 2 tablespoons butter or margarine, softened
  • 3 tablespoons milk
  • 1 tablespoon chai latte-flavored international instant coffee mix (from 9.7-oz container)
  • Ground cinnamon, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously grease the bottom of a 13x9-inch pan with baking spray that includes flour.
  • Coat chocolate chips with 1 tablespoon of cake mix in a small bowl. In a large bowl, mix remaining cake mix, 1/4 cup dry chai latte mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Gently fold in the chocolate chips. Transfer the batter to a pan.
  • Follow the baking instructions on the box for a 13x9-inch pan and allow the recipe to cool fully, approximately 1 hour.
  • Combine powdered sugar and butter in a medium bowl until smooth. Then, in a small microwavable bowl, warm milk in the microwave for 10 to 15 seconds on High. Stir in 1 tablespoon of dry chai latte mix until dissolved. Mix this into the powdered sugar mixture until smooth and spreadable. Spread over the cake and sprinkle with cinnamon right before serving. Store loosely covered.

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