Applesauce Spice Cake
"This recipe came from a box of Duncan Hines cake mix, but I've added some vanilla and extra spices to make it memorable! Being from Duncan Hines means to use a cake mix without pudding. Also, I like to start with a smooth, bland commercial applesauce and sweeten it with brown sugar, then jazz it up with some extra cinnamon and cardamom - whatever spices suit your fancy - so the applesauce tastes really good to start with. A smooth applesauce allows the cake to remain light. If you don't have cardamom, try some five-spice powder. For frosting, use a cream cheese frosting by itself or sprinkled with chopped nuts. For a diffferent flavor, add some dulce de leche (caramel sauce) to your cream cheese frosting along with a little maple flavoring. This is one of my favorite cakes!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 12
ingredients
directions
- Pre-heat the oven to 350.
- Grease and flour a 13 x 9 cake pan or two 9-inch cake pans.
- Put all ingredients into a mixing bowl and mix on low speed for 1 minute.
- Stop the mixer and scrape the sides and bottom of the bowl.
- Mix for 2 minutes on high speed and pour into pan(s).
- Bake until a cake tester comes out clean, about 40 minutes for a 13 x 9 pan, 30 minutes for 9-inch pans.
- Frost as desired.
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RECIPE SUBMITTED BY
KK7707
Saint Petersburg
One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.
