Mexican Chocolate Cake with Caramel Cream Frosting

Blend south-of-the-border flavors for this rich, cinnamon-scented chocolate cake topped with an easy cream cheese frosting.

Prep Time

Minutes

Total Time

1:45

Hr:Mins

Makes

servings

Cake

3/4

cup hot brewed coffee

1/2

cup unsweetened baking cocoa

teaspoons ground cinnamon

cups all-purpose flour

teaspoon baking powder

3/4

teaspoon salt

1/2

teaspoon baking soda

3/4

cup butter or margarine, softened

1 3/4

cups sugar

eggs

3/4

cup buttermilk

teaspoons vanilla

Frosting

can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

package (8 oz) cream cheese, softened

1/2

cup whipping cream

Heat oven to 350°F. Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.
In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.
In large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add eggs, one at a time, beating well after each addition; set aside. Stir buttermilk and vanilla into coffee mixture. Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally. When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended. Pour into pans.
Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center. Cool in pans on cooling racks 10 minutes. Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.
In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl. Beat in whipping cream until stiff peaks form.
On serving plate, place 1 cake, rounded side down; remove paper liner. Spread 3/4 cup of the frosting over top to within 1/2 inch of edge. Remove paper from other cake. Place cake, rounded side up, on first cake. Frost side and top of cake with remaining frosting. Serve immediately, or refrigerate until serving.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

Dulce de leche, a caramelized condensed milk, can be found in the sweetened condensed milk section at the grocery store.

Nutrition Information:

1 Serving (1 Serving)

Calories 530

(Calories from Fat 230),

Total Fat 25g

(Saturated Fat 15g,
Trans Fat 1g),

Cholesterol 115mg;
Sodium 450mg;
Total Carbohydrate 67g

(Dietary Fiber 2g,
Sugars 46g),

Protein 9g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
4 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

4 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Mexican Chocolate Cake with Caramel Cream Frosting

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens