Favorite Ingredients Friday-Chocolate Snickerdoddle Cake

After reading and trying the recipe for Snickerdoddle cupcakes on Amy's blog, I decided to get out my Cake Mix Doctor's cookbooks because I sure did not remember that recipe, sure enough it was in there. I made those cupcakes and they were wonderful. I found this recipe in Chocolate From the Cake Mix Doctor. I made these into cupcakes too and they are great! Here is the recipe.
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Chocolate Snickerdoddle Cake or Cupcakes
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1 package(18.25 oz.) plain dark chocolate fudge cake mix
3/4 cup milk
2/4 cup vegetable oil
3 large eggs
2 teaspoons ground cinnamon
Cinnamon-Chocolate Cream Cheese Frosting(see recipe below)
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1. Place a rack in the center of the oven and preheat oven to 530 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour. (I used cupcake liners in my cupcake pan and skipped this step.)
2. Place the cake mix, milk, oil, eggs, cinnamon, and vanilla in a large bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides again, if needed. the batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes 28-30 minute. Cool for 10 minutes in pans on cooling rack. Run a dinner knife around the cake and invert on another cooling rack so you can put it right side up. Allow to cool 30 more minutes.
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Cinnamon Chocolate Cream Cheese Frosting
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1 package (8 oz) cream cheese, at room temperature
8 tablespoons 91 stick) butter, at room temperature
1/2 cup Dutch-processed unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
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Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined. 30 seconds. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 more minutes.
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This cake or cupcakes freeze well without icing. Wrap in aluminum foil or a cake saver and freeze for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
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For more great recipes, go to Overwhelmed With Joy.