I have been going through a baking spree. Like a major one the past two weeks or so! My camera, however, died during our vacation in New Hampshire. Beauie later resurrected it from the dead, but the flash doesn’t work anymore *sad face* So unfortunately there won’t be too many beautiful photos anytime soon of my newest “masterpieces.”
Anyways, back to the spice cake! Last Thursday it was kind of rainy and I was itching to bake a cake of some sorts but I didn’t feel like having to put much effort into it. Then I came across a recipe for Spice Cake! (by, of course, Barbone haha) By the time the oven heated up, my two 8 inch round cake pans were ready to go. It’s so simple and smells amazing… it’s just like Carrot Cake just minus the carrot taste… Enjoy this cake as is (perfect for a brunch or holiday gathering) or with some homemade cream cheese frosting to dress (and sweeten) it up!
|Adding chopped walnuts adds delish texture to the cake whether
you actually bake it into the cake or sprinkle it on top of the frosting!
1) Preheat oven to 350 F.
2) Mix dry ingredients together.
3) Add wet ingredients and mix about 2 minutes with a mixing machine.
4) Spray two 8 inch round pans generously with cooking spray.
5) Add cake mix to the pans and bake for approximately 40 minutes then let cool!
|Don’t mind the air pockets you can see in this slice… my husband
took this picture for me so clearly he didn’t realize he photographed
the unflattering angles/ holes haha!
Easy Cream Cheese Frosting
4 c powdered sugar
1 8 oz package room temperature cream cheese (regular or reduced fat only… fat free does not work well)
1 stick room temperature butter
Cream cream cheese and butter with mixture. Then add 1/2 c powdered sugar at a time to avoid sugar all over the kitchen! (Been there, done that… multiple times last week oops!)