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Fall Harvest Spice Cake

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Submitted by MTL_DUDE

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
EACH EACH CAKE MIX
package, spice or carrot
1 237
CUP ML WATER
3 3
LARGE LARGE EGGS
79
CUP ML VEGETABLE OIL
79
CUP ML APPLE BUTTER *
Maple buttercream frosting
4 6E+1
TABLESPOONS ML MARGARINE
softened
¼ 59
CUP ML MAPLE SYRUP
3 7.1E+2
CUPS ML POWDERED SUGAR
2 473
CUPS ML WALNUTS
coarsley
¼ 59
CUP ML CHOCOLATE CHIPS *
¼ 59
CUP ML ALMONDS *
2 3E+1
TABLESPOONS ML APRICOTS
2 3E+1
TABLESPOONS ML CRANBERRIES
2 3E+1
TABLESPOONS ML RAISINS, SEEDLESS

Directions

Preheat oven to 375℉ (190℃).

Grease and flour two 9 inch round baking pans.

Combine cake mix, water, eggs, oil and apple butter in medium bowl.

Beat on low speed of electric mixer until blended; beat at medium speed 2 minutes.

Pour batter into prepared pans.

Bake 35 to 40 minutes until wooden toothpick inserted into center comes out clean.

Let cool in pans on wire rack for 10 minutes.

Prepare Maple Butter cream frosting by beating margarine and syrup.

Gradually beat in powdered sugar until smooth.

Place 1 cake layer on serving plate, frost top with maple buttercream.

Top with second layer; frost top and side of cake with frosting.

Press walnuts into side of cake.

Pipe chocolate onto cake to form a tree trunk.

Combine almonds, apricots, cranberries and raisins.

Sprinkle on top of cake to form leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 446g (15.7 oz)
Amount per Serving
Calories 1687 46% from fat
 % Daily Value *
Total Fat 85g 131%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 1071mg 45%
Total Carbohydrate 72g 72%
Dietary Fiber 6g 25%
Sugars g
Protein 52g
Vitamin A 16% Vitamin C 4%
Calcium 26% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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