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Spice Cake: Easy Spanish Bar Cake

Source of Recipe

Cake Mix Doctor


Recipe Introduction

This cake is delicious with or without frosting. We loved it warm, right from the pan, but it will be easier to frost if you allow it to cool 30 minutes. And it will be easier to slice if you chill it after frosting. For those of you who cannot find a plain spice cake mix (Duncan Hines) in your area, I have included a scratch version, so pull out the bag of flour!

List of Ingredients

Cake:
1 package (18.25 ounces) plain spice cake mix
1 tablespoon unsweetened cocoa
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup vegetable oil
2 cups unsweetened applesauce
2 large eggs
1 cup raisins




Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon pure vanilla extract
1 3/4 to 2 cups confectioners' sugar, sifted
1 tablespoon warm milk




Recipe

1. Preheat the oven to 350 degrees and place a rack in the center of the oven. Lightly mist either a 17 3/4- by 13-inch half sheet pan or a 13- by 9-inch pan with vegetable oil spray and dust with flour. Shake out the excess flour.


2. Place the cake mix, cocoa, nutmeg, and allspice in a large mixing bowl. Stir to combine. Add the oil, applesauce, eggs, and raisins. Blend with an electric mixer on low speed until the ingredients are moistened, 45 seconds. Stop the machine, and scrape down the sides of the bowl with a spatula. Continue blending for 2 minutes longer, or until the mixture is smooth and thickened. With the spatula, turn the batter into the prepared pan, and place the pan in the oven.


3. Bake the cake until the center springs back when lightly pressed with your finger, 20 to 25 minutes for the half sheet pan, and 32 to 36 minutes for the 13- by 9-inch pan. Remove the cake to a wire rack to cool 30 minutes.


4. For the frosting, place the cream cheese, butter, and vanilla in a large mixing bowl. Blend on low speed to combine. Add the sugar and the milk so that the frosting comes together and is smooth and spreadable. Increase the mixer speed to medium-high and blend until the frosting fluffs up a bit, 20 seconds. Spread the frosting thinly but evenly over the top of the cake. Serve, or to make slicing easier, chill 30 minutes, then slice and serve. The recipe will yield about three dozen flatter bars in the larger pan, whereas the 13- by 9-inch pan will yield about two dozen thicker bars.


Note: If you cannot find a spice cake mix, here is how to make this recipe from scratch. Place 2 cups all-purpose flour, 1 cup sugar, 1 1/2 teaspoons baking soda, 1 tablespoon cocoa, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon ground nutmeg, and 1 teaspoon ground allspice in a large mixing bowl and stir to combine. Add the 1/2 cup oil, 2 cups applesauce, 2 eggs, and 1 cup raisins. Proceed as the recipe directs.