BETTY CROCKER SPICE CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

2 cups plus 2 TBLS Flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg – added by Nan

3/4 cup brown sugar — packed
1/2 cup shortening or butter
1 cup buttermilk

3 eggs

Sift together into bowl the first 7 ingredients and nutmeg.

Add the next 3 ingredients.

Beat 2 minutes.

Add: eggs

Beat 2 more minutes

Pour into 2 nine inch greased and floured cake pans. Bake at 350 degrees for 35 to 40 minutes for layers and 45 to 50 minutes for a 9 x 13 inch pan.

Yield: “1 9 inch cake”
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Per Serving (excluding unknown items): 1113 Calories; 18g Fat (14.1% calories from fat); 27g Protein; 217g Carbohydrate; 2g Dietary Fiber; 645mg Cholesterol; 3093mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From the Betty Crocker cookbook (my original one) on page 154. Frost with Easy Penuche Icing.

4 Responses to “BETTY CROCKER SPICE CAKE”

  1. You shouldn’t have the cup of sugar in the first group of ingredients.

  2. It is correct as written. The only difference from the original recipe is the 1/2 teaspoon of nutmeg which I added.

  3. But where is the carmel frosting that goes with the recipe???

  4. Wil,

    As linked in the article above, you’ll find it listed on the site as Easy Penuche Icing or also under Penuche Icing. Please let me know if you have any questions on that.