Happy Thanksgiving everyone! I hope right about now your tummies are full and you are enjoying friends and family. For our Thanksgiving, Linda invited us out to the farm to celebrate with her family. I was asked to contribute a dessert–one dessert…too many options.
In an attempt to branch out from my typical holiday dessert contribution, rum cake, I decided to try making a spice cake of sorts to take to the farm. I already had a box of Duncan Hines lemon cake mix, and in an attempt to not waste, I decided to add spices to the pre-made mix and see what happened. Although the finished appearance was less-than-wonderful, the cake tasted absolutely delicious and super moist!
Spice Cake Ingredients:
1 box of lemon cake mix (Duncan Hines)
1/2 c. molasses
1 1/3 c. water
1/4 c. oil
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
The maple syrup frosting is courtesy of Country Living.
Maple Syrup Frosting:
2 1/4 c. confectioners’ sugar
1/2 c. brown sugar
8 tbsp. (1 stick) butter
1/8 tsp. salt
1/2 c. maple syrup
1 tsp. vanilla
2 tbsp. whole milk
Preheat oven to 350 degrees. In a large bowl, combine cake mix, water and oil. Add molasses and eggs. Beat on medium speed for 2 minutes. Add spices.
Grease two circular cake pans with shortening. Divide batter between pans. Bake for 25-30 minutes, until toothpick comes out clean. Allow cakes to cool completely before removing from pans.
While cakes are cooling, prepare the frosting by mixing the sugars, butter and salt on medium speed. Continue beating and add the maple syrup in a slow stream. Add the vanilla and continue to beat until light and fluffy, add milk as needed.
P.S. If you haven’t guessed by now, I’m extremely thankful to have my own kitchen in which I can bake whenever and whatever I want to.