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Date Posted: 21:56:18 10/22/02 Tue
Author: S
Subject: Chocolate Snickerdoodle Cake with Cinnamon-Chocolate Cream

CAKE:
1 (18.5-ounce)package plain dark chocolate fudge cake mix
3/4 cup milk
3/4 cup vegetable oil
3 large eggs
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract

CINNAMON-CHOCOLATE CREAM CHEESE FROSTING:
1(8-ounce)package cream cheese,at room temperature 8 tablespoons
(1 stick)butter,at room temperature
1/2 cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups powdered sugar,sifted

For Cake:Preheat oven to 350 degrees.Generously grease 2 (9-inch)
round cake pans with solid vegetable shortening,then dust with
flour.Shake out excess flour.Set pans aside.

Place cake mix,milk,oil,eggs,cinnamon and vanilla in large mixing
bowl.Blend with electric mixer on low speed for 1 minute. Stop the
machine and scrape down sides of the bowl.Increase mixer speed to
medium and beat 2 minutes more,scraping down sides again. The batter
should look well combined.Divide batter evenly between prepared
pans,smoothing it out with a rubber spatula.Place pans in oven side
by side.

Bake the cakes until they spring back when lightly pressed with your
finger,28 to 32 minutes.Remove the pans from the oven and place
them on wire racks to cool for 10 minutes.Run a dinner knife around
the edge of each layer and invert each onto a rack,then invert again
onto another rack so that the cakes are right side up. Allow to cool
completely,30 minutes more.

Meanwhile,prepare frosting.

For Cinnamon-Chocolate Cream Cheese Frosting:Place cream cheese and
butter in a large mixing bowl.Blend with an electric mixer on low
speed until well combined,30 seconds.Stop the machine.Add cocoa
powder,cinnamon,vanilla and 3 3/4 cups of powdered sugar. Blend with
mixer on low speed until ingredients are moistened,30 seconds.Add
more sugar if frosting seems too thin.Increase speed to medium and
beat until frosting is fluffy,2 minutes more.

To Finish:Place one cake layer right side up,on serving platter.
Spread top with frosting.Place second layer,right side up, on top
of first layer and frost the top and sides of cake with clean, smooth
strokes.

Place cake uncovered or in a cake saver,in refrigerator until the
frosting sets,20 minutes.Then store it in a cake saver or under a
glass dome at room temperature for up to 3 days,or in the
refrigerator for up to 1 week.Or freeze it,wrapped in aluminum foil
or in a cake saver,for up to 6 months.Thaw cake overnight in the
refrigerator before serving.

Makes 16 servings.

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