You know when you have company come over and when it’s time to cut the cake, there’s always that someone who says “oh, just a small slice. not too big. no, smaller, smaller….” as your knife is preparing to slice a normal sized piece of cake. It immediately makes your heart race because you know you’re being scrutinized over your ability to cut the teeniest of tiniest of cake slices. You know, deep down, that this someone is going to think each slice is too large of a slice regardless of how small you attempt to cut it. I decided to just eliminate that entire conversation altogether when I brought out these Chocolate Cake Squares with Cinnamon Vanilla Chai Latte Icing.
Pre-determined, already cut cake squares completely solve the dilemma for those who might want an itty bitty piece of cake, and those, like myself who request the ends because they have the most icing.
These pretty little cake squares look impressive but they seriously couldn’t be easier. All you need is a box of chocolate cake mix and a container of International Delight Chai Tea Latte. Of course you need some eggs, oil, cinnamon, butter and confectioners’ sugar but you get the idea.
The heat is brutal here lately and I’m becoming quite the fan of the iced coffee selections for my afternoon pick me ups. That spot in the day when you just need 10 minutes to yourself, away from the computer with your cell phone on silent….to just decompress and regather your thoughts.
I’ve set out on trying all of the International Delight flavors and have a little army of flavored coffees which is how the Vanilla Chai Tea came into play and was hanging out in my fridge having a grand ole’ time.
When I was wondering what treat to serve at our upcoming supper club (which this month we’re doing ladies only brunch rather than dinner), I thought how nicely a rich, chocolate cake would taste with a Vanilla Chai Tea Latte infused buttercream. Layered and cut into delicate little squares, these littles are best served chilled. Even just 30 minutes in the fridge allows the buttercream to form a bit of a hardened shell. Adorn it with a pecan and call it a day.
- 1 box chocolate cake mix
- water, oil, eggs according to box instructions
- 2 tablespoons International Delight Vanilla Chai
- 1 cup (2 sticks) butter, softened to room temperature
- 3 1/2 cups powdered sugar
- 1 1/2 tablespoons International Delight Vanilla Chai Latte
- 1 tsp heavy whipping cream
- 1 tablespoon cinnamon
- Handful of pecans (optional, garnish)
- Heat oven to 350 degrees. Spray a 13×9 baking dish with nonstick cooking spray. Mix the cake ingredients according to package instructions and bake approximately 30 minutes. Allow to cool completely.
- Buttercream Directions:
- In a stand mixer, beat the butter until creamy creamy. Carefully beat in the powdered sugar about ½ cup at a time for about 3 minutes. Add the coffee, cinnamon and whipping cream and continue to beat another minute.
- Once the cake is cooled completely, slice in half. Using an offset spatula, add the buttercream to one half of the cake, then carefully replace the remaining cake on top of the buttercream. Use the remaining icing to frost the top and slides of the cake. Allow to chill in the refrigerator for at least 30 minutes prior to slicing. Cut the cake into squares, wiping the knife after each cut to ensure clean cuts.
The Vanilla Chai Tea Latte is also delicious served warm, so for brunches it’s a win win. Serve it alongside the Chocolate Squares on ice for those who can’t possibly rationalize a warm beverage when it’s 99 degrees outside, or warm for those who will always just prefer their coffee hot.
It doesn’t really matter how you serve it, it’s easily compatible for everyone. Try it hot, try it cold…try it topped on some chocolate cake.
For even more delicious recipes made with the International Delight products, be sure to check out their blog and consider signing up for their newsletter:
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If you missed my earlier coffee infused posts:
This conversation is sponsored by International Delight. The opinions and text are all mine.