Sugar-And-Spice Cake
- 1 (18.25-oz.) package white cake mix
- 1 (16-oz.) container sour cream
- 1/4 cup butter, melted
- 2 large eggs
- 2 teaspoons apple pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries
- Preheat oven to 350u0b0. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
- Bake at 350u0b0 for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
- Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
- Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.
white cake, sour cream, butter, eggs, apple pie spice, vanilla, almond, sparkling sugar
Taken from www.myrecipes.com/recipe/sugar-and-spice-cake (may not work)