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Chocolate Spice Cake with Caramel Icing

 Chocolate Spice Cake with Caramel Icing
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
12 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1-1/3 cups 2% milk
  • ICING:
  • 1 cup plus 2 tablespoons packed brown sugar
  • 3/4 cup heavy whipping cream
  • 6 tablespoons butter, cubed
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Caramel popcorn with peanuts, optional


  • Preheat oven to 350°. Line bottoms of two well-greased 9-in.

2 of 2

Chocolate Spice Cake with Caramel Icing (continued)

Directions (continued)

  • round baking pans with parchment paper; grease paper. In a
  • microwave, melt chocolate; stir until smooth. Cool slightly.
  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • chocolate. In another bowl, whisk flour, baking powder, cinnamon,
  • salt, allspice and cloves; add to creamed mixture alternately with
  • milk, beating well after each addition.
  • Transfer batter to prepared pans. Bake 30-35 minutes or until a
  • toothpick inserted in center comes out clean. Cool in pans 10
  • minutes before removing to wire racks; remove paper. Cool
  • completely.
  • In a small saucepan, combine brown sugar, cream and butter. Bring to
  • a boil over medium heat, stirring occasionally. Cook and stir 3
  • minutes. Remove from heat; gradually beat in confectioners' sugar
  • and vanilla.
  • Place one cake layer on a serving plate; pour half of the warm icing
  • over the cake. Top with remaining cake layer. Pour remaining icing
  • over top of cake. If desired, top with caramel popcorn. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 589 calories, 24 g fat (15 g saturated fat), 110 mg cholesterol, 347 mg sodium, 92 g carbohydrate, 2 g fiber, 6 g protein.