Chocolate Spice Cake with Caramel Icing
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- 2 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1-1/3 cups 2% milk
- ICING:
- 1 cup plus 2 tablespoons packed brown sugar
- 3/4 cup heavy whipping cream
- 6 tablespoons butter, cubed
- 1-1/2 cups confectioners' sugar
- 1/4 teaspoon vanilla extract
- Caramel popcorn with peanuts, optional
Reviews
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To Die For! As mentioned in other reviews, it would be good to let the caramel frosting cool somewhat before pouring over the cake. You'd still get some drizzle effect but it wouldn't pool on the plate quite as much (as mine did). The caramel corn is a great addition. In the spirit of the accompanying write-up in the magazine, we enjoyed this cake while listening to a St. Louis Cardinals playoff game!
This cake was great moist and the icing was incredible . The only change I made was instead of round cake pans I used a 9 x13 pan. When the cake cooled I poked holes in it then poured the warm icing over it . It turned out perfect
This is a keeper for me. I actually thought the cake to be tasty but a little dry. Maybe I overbaked it. The icing however was the easiest homemade caramel I've ever made and it was delicious! I will use this recipe for icing on other cakes I love, as well.
Delicious cake and the icing is a little tricky. It can't be too hot or too cool. It should just start to thicken before you pour it over the cake, otherwise it's too hot and runny and will slide right off the cake.
I liked the cake but not the frosting. I would make it again but create a different topping.
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The cake was very moist, and I like the mild chocolate flavor, but there was way too much clove. The next time I make this cake I will use about 1/2 of the amount of ground clove. The other problem I had was the icing. I followed the recipe, but when I put the hot icing on the cake it just ran off the cake and all over the counter. I made the mistake of putting the rest of the icing in the refrigerator to cool. That made it grainy. I will make the icing again, and let it cool on the counter, until it is spreadable.
My icing turned out too runny, so I poked holes in the cake layers and drizzled it on top, letting it soak into the cake itself. Then, I frosted the cake with chocolate icing. It turned out very moist and the chocolate, spices, and caramel flavor combination was a big hit with my family.