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Sugar-and-Spice Cake




Source of Recipe


Southern Living, DECEMBER 2008


List of Ingredients




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
1 (8-oz.) package cream cheese, softened
1 cup butter, softened
2 (16-oz.) packages powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 teaspoon salt






Recipe



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.

Vanilla Butter Cream:
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended. Increase speed to medium, and beat until well blended and smooth.


Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries