Mamas Spice Cake Food

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

SPICE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
• In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
• Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
• Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
• Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

MAMA NEELY'S SPICED PECAN CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
• For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
• For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
• For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
• Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

MAMA'S SPICE CAKE

Steps:

• 1. Sift dry ingredients. Set aside. Cream shortening with sugar. Add eggs and beat well. Add chocolate or cocoa and potatoes. Blend well and add dry ingredients alternately with coffee and vanilla, beating until smooth after each addition. Add 1 cup chopped walnuts. Blend well. Grease two 9 inch layer pans or one 13 x 9 inch pan. Bake at 350 for 30 minutes. Frost with buttercream frosting. buttercream Frosting: 1/2 cup butter or margarine 2 cups powdered sugar 1/4 cup milk 1 t. vanilla Cream butter or margarine with sugar and milk. Blend until smooth. Add more sugar or milk until smooth consistency is reached. Add vanilla. Spread on cake. Frosts one 9 inch layer cake. Option: Use onely 1/4 cup butter or margarine and 3 oz. softened cream cheese; blend until smooth and mix with remaining ingredients. Comida Sabrosa, Homestyle Southwestern Cooking