Sunday, September 1, 2013

Dixie Spice Cake

I made this for Thomas' birthday. It is a really yummy dense cake and I could eat the frosting all by itself! I got it from my Pillsbury Cookbook that never disappoints! Enjoy.

2 1/4 cups all purpose flour
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup buttermilk
2/3 cup shortening
1 teaspoon vanilla
3 eggs
1 cup chopped walnuts or pecans
 Caramel Frosting

Heat oven to 350. Generously grease and flour bottom only of 13x9 pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 3 minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake for 40-45 minutes or until cake springs back when touched lightly in the center. (for me, 40 was too long. I would try 35 next time) Cool completely. Frost.

Caramel Frosting
1/2 cup butter
1 cup firmly packe brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla

In medium saucepan, melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk; continue cooking until mixture come to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla; mix well. If needed, add a few drops of milk for desired consistency.

(For cupcakes, fill 24-30 paper-lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes.) I made this into a snake cake one year for Chan's birthday. It was fantastic!)

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