1 box yellow cake mix (I used a butter recipe yellow mix)
1 1/4 cups hot water
1 stick butter, room temperature
1/2 cup instant spicy chai latter mix
Spicy Chai Latte Frosting
8oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons instant spicy chai latte mix
Cinnamon for garnish
Preheat the oven to 350'. Prepare your cake pan or cupcake stuff. Me? Since I was planning on making this into a roll....I greased a jelly roll pan and covered it with a sheet of parchment paper.
Mix together the hot water and spicy chai latte mix. Beat together the cake mix, latte/water mixture and butter. Add the eggs and beat on low speed for 30 seconds than turn the speed up to medium and continue beating for an additional 2 minutes. Pour into you pan or cupcake tin and bake as directed on the box:
2 - 8" rounds: 33-38 minutes
2 - 9" rounds: 28-33 minutes
24 cupcakes: 20-25 minutes
bundt pan: 47-52 minutes
I baked mine for about 20-25 minutes in the jelly roll pan
Poke it in the middle with a toothpick...if it comes out clean, it's done.
`While it's cooling, make your icing. Cream together the cream cheese and butter until smooth. Add the powdered sugar, vanilla and spicy chai latte mix and stir until well combined and smooth. Set aside to let the flavors get all comfy and personal with each other.
Once the cake is completely cooled, you can start with the icing. Umm....just an FYI: this is so nice and moist that if you place your hand on the cake to test for coolness.....