CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING
Mariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, spicy chocolate cinnamon sugar, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 603 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 373mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
- For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
- For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
- Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SPICE CAKE
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 eight-inch bundt cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
- Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
- Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.
BEST CHOCOLATE CAKE WITH CARAMEL ICING
from mrs aage peterson very old recipe from darlene kossman she says its very good i made the cake ,it was the icing looks complicated and i wrote recipe the way it was written im still working on it
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- mix 1/2 cup sugar cocoa and shortening and water.
- put in microwave melt shorteniing.
- cool and add the rest of the sugar.
- sift dry ingredients.
- add alternately with buttermilk that has vanilla and eggs beaten inches.
- bake in moderate oven 350 for 40 minutes or until done.
- for icing.
- cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
- remove and add butter and vanilla let cool and beat until ready to pour on cakle.
Nutrition Facts : Calories 607.7, Fat 16.8, SaturatedFat 6, Cholesterol 57.3, Sodium 433.8, Carbohydrate 110, Fiber 1.7, Sugar 82.5, Protein 6.5
SPICE CAKE WITH CARAMEL FROSTING
Make and share this Spice Cake With Caramel Frosting recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Sift together dry ingredients.
- Cream together shortening and sugars until fluffy.
- Add vanilla and then eggs 1 at a time, beating well after each egg.
- Add dry ingredients alternately with buttermilk.
- Beat 2-3 minutes using high speed of mixer.
- Pour into 2 greased and floured 8-in. pans.
- Bake in 350 degree oven 25-30 minutes.
- Frost when cool.
- Caramel Frosting:.
- Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
- Add cream and continue stirring until mixture comes to a boil.
- Remove from heat.
- Gradually blend in powdered sugar and vanilla.
- (Add extra cream if needed.).
Nutrition Facts : Calories 738.3, Fat 27.8, SaturatedFat 11, Cholesterol 92.8, Sodium 494, Carbohydrate 119.3, Fiber 0.7, Sugar 93.8, Protein 5.5
CARAMEL SPICE CAKE
One of my favorite cakes, although I have never baked them in two round cake pans I can't see any reason not to ,the baking time would be adjusted slightly..
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
- Mix well; set aside.
- In another bowl, beat egg yolks, oil and water together.
- Stir in lemon juice, beat for 2 minutes.
- Gradually beat into dry ingredients, until smooth.
- In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
- Pour batter into buttered prepared baking pan.
- Bake 50-55 minutes, or until cake test done.
- TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
- Cook for 1 minute while stirring (do not brown butter).
- Stir in cream; cook until mixture thickens.
- Remove from heat and add in brown sugar, mix well.
- Let cool for 5 minutes.
- Add icing sugar and vanilla; mix well.
- Spread cake with caramel icing; serve immediately.
CARAMEL SPICE CAKE
Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.
Provided by GINGER P
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
- In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
Nutrition Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g
1880 CHOCOLATE SPICE CAKE (WITH ICING)
Make and share this 1880 Chocolate Spice Cake (With Icing) recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Dissolve baking soda in the buttermilk and set aside.
- Cream sugar, butter, and buttermilk together.
- Sift dry ingredients together.
- Add alternately with buttermilk, beating well after each addition.
- Pour into greased and floured 9x13" pan.
- Bake 25-30 minutes. Spread icing over hot cake.
- For icing; Mix 5 T. butter, 7 T. brown sugar, 5 T. cream, and 1/2 cup cocoa together.
- Spread over hot cake and return to oven and broil until icing bubbles and is light brown on cake.
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