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Two-Tone Spice Cake

By: Peggy Leibitzke  
"I'm known for bringing delectable desserts to church functions. The combination of spice cake and sweet sour cream frosting is a pleasant surprise for people. --Peggy Leibitzke, San Diego, California"

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Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 10 tablespoons butter (no substitutes), softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup sour cream
  • 1/4 cup finely chopped nuts
  • SOUR CREAM FROSTING:
  • 3/4 cup butter, softened
  • 5 cups confectioners' sugar
  • 1/3 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • CHOCOLATE GLAZE:
  • 4 (1 ounce) squares semisweet or unsweetened chocolate
  • 2 tablespoons butter

Directions

  1. In a mixing bowl, cream butter and brown sugar. Add the eggs; one at a time, beating well after each addition. Combine the dry ingredients; add to the creamed mixture alternately with sour cream. stir in nuts. Spread into two greased and floured 8-in. round baking pans.
  2. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a mixing bowl, cream butter and confectioners' sugar. beat in sour cream and vanilla. Spread between layers and over top and sides of cake.
  4. In a microwave or heavy saucepan, melt chocolate and butter. Cool for 2 minutes; spread over top of cake, allowing some to drip down the sides.
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