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 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.
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.
ASIAN FIVE-SPICE CHOCOLATE CAKE
Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).
Provided by Chef Kayce
Categories Dessert
Time 3h40m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
- Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
- Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
- While cake is in oven, prepare Ginger Cream:.
- Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
- When cake is done, remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- Serve cake in thin slices garnished with Ginger Cream.
- Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.
Nutrition Facts : Calories 489.7, Fat 43.1, SaturatedFat 26.2, Cholesterol 205.8, Sodium 56.6, Carbohydrate 27.1, Fiber 2.8, Sugar 21.2, Protein 6.3
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.
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.
SOUR CREAM SPICE CAKE W/ SEAFOAM ICING
Make and share this Sour Cream Spice Cake W/ Seafoam Icing recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 2 8inch round cakes
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Grease and flour 2 (8-inch) layer cake pans.
- In a bowl, cream butter and sugar until fluffy.
- Add in eggs one at a time, beating well after each addition.
- Sift dry ingredients; add alternately with sour cream into creamed mixture.
- Turn batter into prepared baking pans.
- Bake 30-35 minutes, or until cake tests done.
- Cool.
- FOAMY ICING: Combine sugar, egg white and water in top of double boiler; stir well.
- Place over boiling water.
- With an electric hand mixer, beat constantly until mixture holds to a point.
- Remove from heat.
- Add in vanilla, and beat 1 minute longer.
- Spread over cooled cake.
- Note: if desired, this cake can be baked in a 13" x 9" baking pan.
Nutrition Facts : Calories 2120.1, Fat 77, SaturatedFat 46.1, Cholesterol 384.1, Sodium 1640, Carbohydrate 336.4, Fiber 4.4, Sugar 207.4, Protein 26.8
CHOCOLATE SPICE CAKE
Make and share this Chocolate Spice Cake recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Grease and flour a bundt pan.
- Cream butter and sugar.
- Add egg yolks one at a time til blended.
- Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
- Sift flour, baking powder, cinnamon, cloves and nutmeg together.
- Ad flour mixture to rest of batter alternating with milk.
- Fold in pecans.
- Beat egg whites and carefully fold them in.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes in pan then turn out to cool completely.
Nutrition Facts : Calories 519.2, Fat 31.3, SaturatedFat 13.8, Cholesterol 112.9, Sodium 253.1, Carbohydrate 57.4, Fiber 3.5, Sugar 34.5, Protein 7.3
APPLE CAKE WITH ICING
Make and share this Apple Cake With Icing recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and lightly grease a 9 x 13-inch oblong pan.
- Sift dry ingredients together into a large bowl.
- Add remaining cake ingredients and mix well.
- Pour into prepared pan and bake for 45 minutes or until cake tester comes out clean when inserted in center of cake.
- Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.
Nutrition Facts : Calories 1446.8, Fat 86.3, SaturatedFat 12.5, Cholesterol 94.4, Sodium 829, Carbohydrate 162.5, Fiber 4.9, Sugar 109.8, Protein 12
VEGAN BURNT SUGAR CAKE WITH ICING
I loved this cake as a child. I haven't tried this one yet, but plan to soon. To burn the sugar for this recipe you need to take 1 cup of sugar and put it into a heavy skillet, stir until it's melted. You must burn it! Once it's dark brown add 1 cup of water and boil until you get a syrupy consistancy. I got the original non-vegan recipe from cooks.com.
Provided by Chef Joey Z.
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- Cream the margarine and sugar.
- Add the egg replacer, water, vanilla and burnt sugar syrup.
- Mix together then add flour and baking powder.
- Mix well.
- Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
- Bake at 350'F for 35 minutes.
- The cake is done when you touch the center and it springs back up.
- Cool the cake.
- ICING:.
- Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
- Ice the cake while it's still warm and it will harden on the cake.
- Enjoy.
Nutrition Facts : Calories 732.5, Fat 27.8, SaturatedFat 6.9, Cholesterol 16.6, Sodium 366.9, Carbohydrate 118.4, Fiber 1.1, Sugar 87.7, Protein 4.8
CHOCOLATE CAKE WITH ICING
Easy, Fast & Delicious ! You don't even need a mixer, I just use a whisk. What more needs to be said ?
Provided by Captain_67
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Preheat oven to 350°F.
- Combine all dry ingredients in mixer bowl & mix well. Add eggs, milk, oil & vanilla & mix on low speed just until combined then slowly add hot water while mixing & stop when just combined. Pour batter evenly into greased & floured 9" cake pan & bake for around 30 to 35 minutes until toothpick comes out clean. Let cool for 15 minutes then turn out onto cooling rack to cool completely.
- Icing:.
- Combine cream cheese, butter, milk, vanilla & mix on medium speed until smooth. Add sugar a third of a cup at a time & continue to mix on medium speed until combined. Add cocoa & mix until combined & smooth.
- Cut the cake in half when cool & spread half the icing on the bottom cake in a thin layer & the other half on top of the cake also in a thin layer or don't cut the cake & put all the icing on top.
Nutrition Facts : Calories 342.7, Fat 13.6, SaturatedFat 4.6, Cholesterol 67, Sodium 346.6, Carbohydrate 52, Fiber 2.3, Sugar 35.1, Protein 5.6
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