Tangy Caramel Ice Spice Cake

• 1 c. butter
• 2 c. firmly packed light brown sugar
• 3 eggs
• 1 c. seedless raspberry jam
• 1 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 1/4 c. unsweetened cocoa
• 2 1/2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/4 tsp. salt
• 8 oz. plain low-fat yogurt
• 3/4 c. chopped pecans

1. Preheat oven to 350u0b0.
2. Cream butter in large bowl.
3. Gradually beat in sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Mix in jam and vanilla.
6. Combine flour, cocoa, spice, baking soda and salt.
7. Add dry ingredients alternately with yogurt, beginning and ending with dry ingredients.
8. Mix well after each addition.
9. Stir in nuts.
10. Spread batter evenly into well-buttered 13 x 9-inch pan.
11. Bake 45 to 50 minutes or until wooden pick inserted into center comes out clean. Cool completely in pan on wire rack.
12. Frost with Tangy Caramel Ice Spice Frosting.

butter, brown sugar, eggs, seedless raspberry jam, vanilla extract, flour, unsweetened cocoa, pumpkin pie spice, baking soda, salt, yogurt, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711692 (may not work)