Chocolate Chai Latte Cake

Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.

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Prep Time 15 min
Total Time 1 hr 55 min
Servings 15

Ingredients

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

Frosting

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

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Directions

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.