Sunday, December 12, 2010

Sugar-and-Spice Cake - Desserts - Christmas Holiday Recipes - Photos -

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  • Prep: 1 hr.; Bake: 22 min.; Cool: 1 hr., 5 min.; Freeze: 1 hr.
    Yield: Makes 12 servings


    • 1  (18.25-oz.) package white cake mix
    • 1  (16-oz.) container sour cream
    • 1/4  cup  butter, melted
    • 2  large eggs
    • 2  teaspoons  apple pie spice
    • 1  teaspoon  vanilla extract
    • 1/2  teaspoon  almond extract (optional)
    • Vanilla Buttercream
    • Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries


    1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
    2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
    3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
    Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.
    Sugar-and-Spice Cake - Desserts - Christmas Holiday Recipes - Photos -

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