Chocolate Snickerdoodle Cake

Adapted from Chocolate from Cake Mix Doctor

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preparation Time
0 mins

cook Time
0 mins


820 per serving


  • 18-1/4 ounces box cake mix, plain dark chocolate fudge
  • 3/4 cup skim milk
  • 3/4 cup canola oil
  • 3 large egg
  • 2 teaspoons ground cinnamon
  • 1 teaspoons vanilla extract
  • 8 ounces low-fat cream cheese, at room temperature (frosting)
  • 8 tablespoons butter, at room temperature (frosting)
  • 1/2 cup unsweetened cocoa powder, (frosting)
  • 2 teaspoons vanilla extract, (frosting)
  • 3-1/2 cup confectioner's sugar, (frosting)
  • dark chocolate candy bar, optional for grating on top (frosting)



Preheat oven to 350 degrees. Grease two 8" pans and set aside. Place the cake mix, oil, eggs, cinnamon, and vanilla in a large mixing bowl and blend for three minutes, or until well-blended. Pour evenly into two pans, smoothing with spatula. Bake for 28-32 minutes or until the cake springs back when lightly pressed with your finger. Remove and allow to cool for ten minutes. Remove from pans & then cool for another 30 minutes. Place the cream cheese & butter in a mix bowl. Blend until combined. Add sifted cocoa powder, cinnamon, and confectioner's sugar, and finally vanilla. Blend until combined and icing looks fluffy. Add an additional 1/4-1/2 cup confectioners' sugar if needed. Ice cake and dust with dark chocolate candy bar shavings to finish.

recipe by

Amy C.



Amy Allen Clark has been the driving force behind MomAdvice since 2004. In addition to running a successful community for women and running after her two kids, she has appeared on The Early Show, and in Parents magazine, Redbook, Martha Stewart’s Everyday Food, MSN Money and The New York Times.