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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I m known for bringing delectable desserts to church functions. The combination of spice cake and sweet sour cream frosting is a pleasant surprise for people. :Peggy Leibitzke, San Diego, California Ingredients:
10 tablespoons butter, softened |
1 cup packed brown sugar |
3 eggs |
1-3/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/4 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
3/4 cup sour cream |
1/4 cup finely chopped nuts |
sour cream frosting: |
3/4 cup butter, softened |
5 to 6 cups confectioners' sugar |
1/3 cup sour cream |
1-1/2 teaspoons vanilla extract |
chocolate glaze: |
4 ounces semisweet chocolate or unsweetened chocolate, chopped |
2 tablespoons butter |
Directions:
1. In a bowl, cream butter and brown sugar. Add the eggs; one at a time, beating well after each addition. Combine the dry ingredients; add to the creamed mixture alternately with sour cream. stir in nuts. Spread into two greased and floured 8-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. For frosting, in a bowl, cream butter and confectioners' sugar. beat in sour cream and vanilla. Spread between layers and over top and sides of cake.
4. In a microwave or heavy saucepan, melt chocolate and butter. Cool for 2 minutes; spread over top of cake, allowing some to drip down the sides. Yield: 12 servings.
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