Dessert; Mexican Chocolate Cake

Copyright by The Old School Housewife
This is the Mexican chocolate cake we had with our Mexican dinner.  The family liked it, except my husband-too sweet for him, but not for everyone else.  It has a caramel frosting on it and cinnamon in the cake.  The cake was easy, the frosting took a little longer, but it was worth it.  Recipe to follow.Mexican Chocolate Cake

Cake
1 box of chocolate cake mix
1 tspn. cinnamon

Frosting
3/4 c. sugar
1/3 c. butter
4-5 tblspns. milk
3 c. powdered sugar

For the cake, make it according to directions on the back of the box, adding cinnamon and bake in a 13 x 9" baking pan.  Cool completely when done.

For the frosting, in a 2 qt. heaving saucepan, heat granulated sugar over medium low heat, stirring constantly with wooden spoon until sugar  is melted and golden brown.  (Sugar becomes very hot and could melt a plastic spoon.)  Remove from heat; carefully stir in butter and 1 tblspn. milk, (mixture will become lumpy).  Return to medium low heat, stirring constantly, until mixture is smooth.  Cool 5 minutes.  Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined.  Add 3 tblspns milk, mixing until frosting is glossy and spreadable.  If necessary, add up to 1 tblspn. more milk, 1 tspn, at a time.  Spread frosting over cake and top with grated chocolate if desired.