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Chocolate Spice Cake with Caramel Icing Recipe

Chocolate Spice Cake with Caramel Icing Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:12 servings

Ingredients

  • 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 vanilla extract
  • Caramel popcorn with peanuts, optional

Directions

  • 1. Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.