Spice Cake With White Chocolate Glaze Recipes

CHOCOLATE SPICE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 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., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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.

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 12 cup bundt pan with butter flavored cooking spray. Set aside.
• 2. In a large mixing bowl, combine cake mix, eggs, pumpkin, 2/3 cup evaporated milk, and applesauce. Using electric mixer, beat at medium speed for 2 minutes. Pour into bundt pan.
• 3. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto rack to cool completely.
• 4. Meanwhile, in a small sauce pan heat 3 Tbsp. of evaporated milk over medium heat just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle glaze over cake.

PUMPKIN WHITE CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
• In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
• Beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in chips.
• Pour into prepared pan.
• Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan for 25 minutes Then invert on wire rack to cool completely.
• Place on serving plate.
• Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
• Remove from heat.
• Stir in white chocolate chips and stir until smooth.
• Add cinnamon and stir in well.