Mexican Chocolate Cake

** Recipe from Better at Home**

Cake

* 1 box devil's food cake mix

* 1 tsp. ground cinnamon

* Water, vegetable oil and eggs called for on cake mix box

Caramelized-Sugar Frosting

* 3/4 c. sugar
* 1/3 c. butter
* 5 - 6 Tbl. milk
* 3 c. powdered sugar

Heat oven to 350 (325 for dark or nonstick pan). Grease bottom only of 13x9" pan with shortening or cooking spray.  Make cake mix as directed on box & add cinnamon. Bake as directed for 13x9" pan. Cool completely, about 1 hr.  In 2-qt. heavy saucepan, heat granulated sugar over med-high heat 3-4 min, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir 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 Tbl. of milk. Return to med-low heat, stirring constantly, until mixture is smooth. Cool 5 min. Add powdered sugar to caramel mixture; beat with electric mixer on low, until well combined. Add 4 Tbl. milk, mixing until frosting is glossy & spreadable. If necessary, add up to 1 Tbl. more milk, 1 tsp. at a time. Spread frosting over cake. Store loosely covered at room temp.