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Two-Tone Spice Cake

 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

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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.
Nutritional 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.