Slice Of Heaven Apple Spice Cake Food

SLICE OF HEAVEN APPLE SPICE CAKE

Steps:

• CAKE:.
• Preheat oven to 350ºF. Grease pan (use whatever size pan you choose, just follow the box directions for bake time depending on the pan size used).
• In a large bowl, combine the dry cake mix with the apple pie filling, apple butter and eggs. Stir well. Pour into prepared pan.
• Bake cake for amount of time directed on the cake mix box.
• Remove baked cake from oven and cool in pan on wire rack for 10-15 minutes. Remove cake from pan and place on a serving dish to finish cooling.
• While cake is cooling, prepare the frosting.
• FROSTING:.
• Blend all the frosting ingredients together until smooth. Frost cooled cake. Serve.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

APPLE-SPICE ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.

SLICE OF HEAVEN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY LEAF Apple Pie Filling, 1/3 cup MUSSELMAN'S Apple Butter, and eggs (do not add oil or water). Stir well.
• Bake for the amount of time directed on box of cake mix. (Reference cake mix box for appropriate pan size.) Cool cake.
• Blend cream cheese, butter, confectioners sugar and 4 tablespoons of MUSSELMAN'S Apple Butter until smooth. Spread icing on cooled cake.

SLICE OF HEAVEN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY LEAF Apple Pie Filling, 1/3 cup MUSSELMAN'S Apple Butter, and eggs (do not add oil or water). Stir well.
• Bake for the amount of time directed on box of cake mix. (Reference cake mix box for appropriate pan size.) Cool cake.
• Blend cream cheese, butter, confectioners sugar and 4 tablespoons of MUSSELMAN'S Apple Butter until smooth. Spread icing on cooled cake.

SLICE OF HEAVEN CAKE

Steps:

• Directions for cake:.
• Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and baking soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350 degrees F for 30 minutes. When done, let cakes cool for 10 minutes and remove from pans. Allow cakes to cool completely. While cake is baking, prepare the Chocolate Custard.
• Directions for Chocolate Custard:.
• Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla and caramels and stir until caramels melt. Allow custard to cool completely.
• Directions for Frosting:.
• Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat in sugar mixture. Beat in vanilla.
• To complete the cake, set bottom layer of cake on serving plate and drizzle with creme de cacao. Evenly spread chocolate custard over the bottom layer to about 1/4 inch from the edge. Put remaining layer of cake on top of the custard. Frost with the frosting. Add chocolate sprinkles on top.
• Tip: To keep your serving plate clean, put strips of wax paper along the edges of the cake covering the plate. When you are finished frosting the cake, gently remove the pieces of wax paper.