SURPRISE SPICE CAKE
Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 586mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
MULLING-SPICE CAKE WITH CREAM-CHEESE FROSTING
The spices in this cake from "Live Life Deliciously" by Tara Bench (Shadow Mountain, 2020) are, indeed, those you'd use if you were mulling cider or wine. They're the flavors of fall and winter, and especially of the holidays; that their aromas linger in the kitchen is a bonus. They're warm and hearty enough to hold their own when blended with the cake's apple cider and molasses (use an unsulfured brand, such as Grandma's). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but it welcomes extras. Ms. Bench decorates hers with almond and candy Christmas trees, but a little crystallized ginger or chocolate is nice too.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 2h45m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
- In a medium bowl, whisk together the flour, spices and salt; set aside.
- Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
- In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
- Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
- Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
- Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
- Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.
SURPRISE CARROT CAKE
A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
SURPRISE SPICE CAKE WITH CREAM CHEESE FROSTING
So yummy!!! You can make this in any pan you want, may want to adjust the cooking temperature and take out when a toothpick is inserted comes out clean. I made these into cupcakes.
Provided by Mebriella
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- Preheat oven to 325 degrees F.
- Grate zucchini and set aside.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
- Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
- Fold in the flour mixture, then stir in the zucchini and walnuts.
- Pour the batter into cupcake liners in a cupcake pan.
- Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Allow to cool completely before frosting and cutting.
- Icing:.
- Cream the cream cheese and butter together.
- Add vanilla and mix well.
- Add the confectioner's sugar and mix until creamy.
- Spread over cooled cupcakes.
- Sprinkle each with chopped walnuts.
Nutrition Facts : Calories 259.5, Fat 13.8, SaturatedFat 5.2, Cholesterol 36.3, Sodium 168.3, Carbohydrate 32.8, Fiber 0.6, Sugar 25.6, Protein 2.5
MOM'S SURPRISE SPICE CAKE
Whenever I serve this cake, I never tell them the surprise ingredient until after they've tasted it. Then, it's just fun to see the look on their faces when I reveal the secret. No one ever guesses that there's a can of tomato soup in this beautiful, delicate, and delicious spice cake. My mom always frosted it with a Chocolate...
Provided by Angela (Grammy) Derby
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan or 2 8" round pans.
- 2. In large bowl mix flour, sugar, baking powder, baking soda, and spices. Whisk together to blend well. Add soup, butter, eggs, and milk.
- 3. With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.
- 4. Bake 20-35 minutes, test every 5 minutes after 20 minutes, until toothpick inserted in center comes out clean. This cake will become dry quickly if over-baked.
- 5. Cool in pan on wire rack 10 minutes. Frost with your favorite icing or glaze.
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