Round cake with leaves and acorns
caramel spice cake
Prep Time:10 min Cook Time:30 min
2 (16.5-ounce) boxes spice cake mix*
2 cups water
2/3 cup vegetable oil
6 large eggs
2 cups unsalted butter, softened
1 (32-ounce) bag confectioners’ sugar
1 (12-ounce) jar hot caramel topping†, divided
1 teaspoon vanilla extract
Pastry Leaves (recipe follows)
Butterscotch-Pecan Acorns (recipe follows)
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray parchment with baking spray.
In a large bowl, beat cake mixes, 2 cups water, oil, and eggs with a mixer at medium speed until smooth. Divide batter evenly among prepared pans. Bake for 30 minutes or until a wooden pick inserted in centers comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, 3/4 cup hot caramel topping, and vanilla on low speed for 1 minute. Increase speed to medium, and beat until smooth.
Spread frosting between layers and on top and sides of cake. Garnish with remaining caramel, Pastry Leaves, and Butterscotch-Pecan Acorns, if desired.
*We used Duncan Hines Signature Spice Cake Mix.
†We used Smucker’s Hot Caramel Topping.
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