Recipe by McCormick® & Company
"No time to bake a great dessert from scratch? Embellish a regular chocolate cake mix with vanilla extract, cinnamon, and sour cream and get scrumptious results."
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1 (18.25 ounce) package
devil's food cake mix
McCormick® Pure Vanilla Extract
McCormick® Ground Cinnamon
1 (16 ounce) container
canned chocolate frosting
This is an excellent and fast layer cake. I whipped in up in no time - and it didn't last long on the table either! The cinnamon really gives it a great taste and with cake mix as an ingredient, you can't go wrong! I used vanilla frosting instead of the chocolate as I thought it would be too much chocolate. It was scrumptious!
I had some sour cream to use up, so I decided to try this recipe. I doubled the recipe and used a box of German Chocolate cake mix and a box of chocolate cake mix because that's what I had on hand. Instead of two-layered round cakes, I made two 9" x 13" cakes with my two boxes of cake mix. One can of chocolate frosting was sufficient to frost both cakes. This tasted like a good basic chocolate cake, but I didn't feel that the sour cream, cinnamon, and vanilla extract did much to enhance the flavor of the cake. For tastier and lower fat ways to doctor up cake mixes, I recommend "Wonderful Banana Cake" and "Apple Cake III" from this website.
This was the absolute BEST chocolate cake my family and I had ever had! The sour cream made it nice and moist, though it was very, very rich. If you don't like richness, I would suggest using a regular chocolate cake mix instead of the devil's food cake mix. I will definitely make this again!
Very easy with excellent results. Moist cake with hint of cinnamon that makes it really special!
I really liked this cake. I used cooled coffee from my morning joe in place of the water and it really perked up the chocolate taste. Frosted with a cream cheese frosting, which I think paired well with it. A chocolate icing would have been to much chocolate (is there such a thing?) for me.
Although very easy, this cake was delicious! the extra ingredients did help perk up the plain cake mix. I used fat-free sour cream to save calories, and it was still great.
Yum! I was looking for something that gave the taste of Mexican Hot Chocolate in the form of a cupcake, this worked perfectly. I made the recipe as listed and the batter made 24 cupcakes. I topped them with betty Crocker whipped milk chocolate frosting, got rave reviews. I will make this recipe again as cupcakes and as a layer cake.
this is one of the best chocolate cakes in the whole world.im really not a chocolate fan but this cake is awesome wonderful 4 wowing guests.theyll wonder how you got it so moist!def a keeper.if you havent tried it you must.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 426
** Calories from Fat: 203
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