Dixie Spice Cake With Caramel Frosting Recipes

CARAMEL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

CHOCOLATE SPICE CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; 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.

SPICE CAKE WITH DULCE DE LECHE FROSTING

Steps:

• Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
• Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
• In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
• Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

CARAMEL-GLAZED SPICE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
• In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
• Spread caramel topping over top of cake, allowing some to run down side of cake.

DIXIE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350*.
• Generously grease and flour bottom only of 13x9 pan.
• In large bowl, combine all cake ingredients except walnuts, beat at low speed until just moistened.
• Beat 3 minutes at medium speed.
• Stir in walnuts or pecans. see Note* below.
• Bake at 350* for 40-45 minutes or until top springs back when touched lightly in center.
• Cool one hour or until completely cooled. In medium saucepan, melt margarine or butter.I do this until slightly browned,,do not burn.over low heat, for 25 minutes, stirring constantly.
• Add milk, continue cooking until mixture comes to a rolling boil.
• Remove from heat. Gradually add powdered sugar and vanilla. Mix well.
• If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.
• NOTE*.whenever I use nuts, pecans or walnuts, ext, I usually chop according to recipe and either toast in oven or place in dry skillet over low heat and "cook" just until fragrant.being careful not to burn.I think it helps bring out the nutty flavor by helping to release the nut oils.
• To make cupcakes, fill 24-30 paper lined muffin cups, 2/3 full with batter. Bake at 350* for 20-25 minutes. Frost with caramel frosting.

DIXIE SPICE CAKE WITH CARAMEL FROSTING

Steps:

• 1. Heat oven to 350°F. Generously grease and flour bottom only of 13x9-inch pan. In large bowl, combine all cake ingredients except walnuts beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into greased and floured pan.2. Bake at 350°F. for 40 to 45 minutes or until top springs back when touched lightly in center. Cool 1 hour or until completely cooled.3. In medium saucepan, melt margarine. Add brown sugar cook over low heat for 2 minutes, stirring constantly. Add milk continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.High Altitude (above 3500 feet): Increase flour to 2 1/4 cups plus 3 tablespoons decrease brown sugar in cake to 1 cup. Bake at 375°F. for 35 to 40 minutes.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 670 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 340 mg 14% * Total Carbohydrate: 100 g 33% * Dietary Fiber: 1 g 4% * Sugars: 79 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 4 1/2 Fruit, 5 1/2 Fat or 6 1/2 Carbohydrate, 5 1/2 FatVariationDixie Spice Cupcakes: Fill 24 to 30 paper-lined muffin cups 2/3 full with batter. Bake at 350°F. for 20 to 25 minutes. Frost with caramel frosting.

DIXIE SPICE CAKE WITH CARAMEL FROSTING

Steps:

• 1. Heat oven to 350°F. Generously grease and flour bottom only of 13x9-inch pan. In large bowl, combine all cake ingredients except walnuts beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into greased and floured pan.2. Bake at 350°F. for 40 to 45 minutes or until top springs back when touched lightly in center. Cool 1 hour or until completely cooled.3. In medium saucepan, melt margarine. Add brown sugar cook over low heat for 2 minutes, stirring constantly. Add milk continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.High Altitude (above 3500 feet): Increase flour to 2 1/4 cups plus 3 tablespoons decrease brown sugar in cake to 1 cup. Bake at 375°F. for 35 to 40 minutes.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 670 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 340 mg 14% * Total Carbohydrate: 100 g 33% * Dietary Fiber: 1 g 4% * Sugars: 79 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 4 1/2 Fruit, 5 1/2 Fat or 6 1/2 Carbohydrate, 5 1/2 FatVariationDixie Spice Cupcakes: Fill 24 to 30 paper-lined muffin cups 2/3 full with batter. Bake at 350°F. for 20 to 25 minutes. Frost with caramel frosting.

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.