1880 Chocolate Spice Cake With Icing Recipes

1880 CHOCOLATE SPICE CAKE (WITH ICING)

Steps:

• Preheat oven to 350°F
• Dissolve baking soda in the buttermilk and set aside.
• Cream sugar, butter, and buttermilk together.
• Sift dry ingredients together.
• Add alternately with buttermilk, beating well after each addition.
• Pour into greased and floured 9x13" pan.
• Bake 25-30 minutes. Spread icing over hot cake.
• For icing; Mix 5 T. butter, 7 T. brown sugar, 5 T. cream, and 1/2 cup cocoa together.
• Spread over hot cake and return to oven and broil until icing bubbles and is light brown 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 AND CHOCOLATE FROSTING -GLADYS' RECIPE

Steps:

• 1. Preheat oven,usually a cake is baked at 350 degrees, she didn't write it down! Grease and flour a 9"X 13" pan.
• 2. Sift the dry ingredients. Combine HALF the milk and half the dry ingredients, add eggs, beat, add remainingmilk and dry ingredients. Stir in raisins. Pour into prepared baking pan.
• 3. THIS IS THE BEST PART: "BAKE UNTIL JUST ABOUT DONE", her very words! For a beginning baker this is tough to know, so I'm stating,bake for 35 or 40 minutes and test with a cake tester or tooth pick; and if it comes out clean it's done. Also if you press on it gently and it springs back, it is fine. If it leaves an indent bake a few minutes more and test it again. :) NOTE: 36 mins. worked for me on 2/20/12.
• 4. TO MAKE FROSTING: MELT CHOCOLATE ADD SOFT BUTTER, STIR IN 1/3 OF PACKAGE OF THE SUGAR AND ADD A TABLESPOON OF MILK, ADD ANOTHER BIT OF SUGAR AND MORE MILK IF NEEDED. You want it to be "spreading consistency" not dripping, so don't add too much milk at a time, just a spoonful each time. Cool cake completely and then frost. NOTE: 3 Tbs. butter, and 2 Tbs.milk, with 3 cups confectioners' sugar, and the 2 squares of melted chocolate.