Chai-Spiced Tea Cakes
Source of Recipe
Betty Crocker Super Moist Party Cakes April 2006 #231
Recipe Introduction
These are very good. I made them into cupcakes rather than large cakes. If you do that, do not bother to swirl the spice mix – it doesn’t make any discernable difference. Since these are so good as is, I think that I will try them with a scratch yellow cake and buttercream frosting. I used a very good Darjeeling tea. (I also used Duncan Hines cake mix, as it is my favored mix.)
List of Ingredients
½ c. boiling water
4 tea bags black tea or 4 t. loose tea
¾ c. water
1 box Betty Crocker SuperMoist yellow cake mix
1/3 c. vegetable oil
3 eggs
2 t. sugar
½ t. ground cardamom
½ t. ground cinnamon
¼ t. ground cloves
¼ t. ground nutmeg
½ c. Betty Crocker Rich & Creamy white frosting
Recipe
Preheat oven to 350 degrees. Grease bottom and sides of two 8 or 9 inch round cake pans with shortening or cooking spray.
In a 2 c. measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add ¾ c. water to tea to make 1 ¼ c.
In a large bowl, beat cake mix, tea, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans. (If making cupcakes, fill each ¾ full with batter). In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over each cake. Pull knife through batter in swirl design.
Bake 8” pans 33 – 38 minutes, 9” pans 28 – 33 minutes, or until toothpick inserted in center comes out clean. Cook 15 minutes. Run knife around sides of pans to loosen cakes. On serving plate, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
In a small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered at room temperature
Makes 2 tea cakes or 24 cupcakes.
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