Chocolate Chai Latte Cake

 

1

cup miniature semisweet chocolate chips

1

box Betty Crocker® SuperMoist® 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

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
• 2 In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
• 3 Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• 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 or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.