Cinnamon White Chocolate Cake
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- 1 pkg
- (6 ounce) white baking chocolate
- 1/2 c
- 1 pkg
- (18 1/4 ounce) white cake mix
- 1 c
- 1 Tbsp
- cinnamon, saigon if possible
- 1 pkg
- (8 ounce) reduced-fat cream cheese, at room temperature
- 4 Tbsp
- unsalted butter, at room temperature
- 3 c
- confectioners' sugar, sifted
- 1 tsp
- vanilla extract or 1 teaspoon ground cinnamon (or both)
2Preheat oven to 350°F
3Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted. Cool chocolate about 5 minutes or until chocolate is lukewarm to the touch.
4Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
Beat on medium speed 2 minutes or until well blended.
5Pour evenly into 2 greased and floured (9-inch) round cake pans.
6Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean.
Cool cakes in pans 10 minutes.
7Rmove from pans; cool completely on wire racks.
Frost cooled cake.
9Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds.
10Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute.
11Add the vanilla or cinnamon, then increase speed to medium and blend the frosting until fluffy, 1 minute.
12Frost your cake.