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Two-Tone Spice Cake

I"m known for bringing delectable desserts to church functions. The combination of spice cake and sweet sour cream frosting is a pleasant surprise for people. —:Peggy Leibitzke, San Diego, California

12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

10 tablespoons butter, softened
1 cup packed brown sugar
3 eggs
1-3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup sour cream
1/4 cup finely chopped nuts
SOUR CREAM FROSTING:
3/4 cup butter, softened
5 to 6 cups confectioners' sugar
1/3 cup sour cream
1-1/2 teaspoons vanilla extract
CHOCOLATE GLAZE:
4 ounces semisweet chocolate or unsweetened chocolate, chopped
2 tablespoons butter

Directions

In a bowl, cream butter and brown sugar. Add the eggs; one at a time,
beating well after each addition. Combine the dry ingredients; add

2 of 2

Two-Tone Spice Cake (continued)

Directions (continued)

to the creamed mixture alternately with sour cream. stir in nuts.
Spread into two greased and floured 8-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes; remove from pans to
wire racks to cool completely.
For frosting, in a bowl, cream butter and confectioners' sugar. beat
in sour cream and vanilla. Spread between layers and over top and
sides of cake.
In a microwave or heavy saucepan, melt chocolate and butter. Cool for
2 minutes; spread over top of cake, allowing some to drip down the
sides. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 622 calories, 30 g fat (18 g saturated fat), 129 mg cholesterol, 418 mg sodium, 84 g carbohydrate, 1 g fiber, 5 g protein.