Spice Cake With Penuche Icing

• FOR SPICE CAKE
• 1 quart Bottled Fruit With Juices
• 1 cup Vegetable Oil
• 4 cups All-purpose Flour
• 2 cups Granulated Sugar
• 1 teaspoon Salt
• 4 teaspoons Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Nutmeg
• 4 teaspoons Baking Soda
• _____
• FOR PENUCHE ICING:
• 1 cube Butter Or Margarine
• 1/4 cups Evaporated Milk
• 1/2 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 2-1/2 cups Powdered Sugar

1. Preheat oven to 350 degrees
2. Blend the bottled fruit in the blender until smooth. Peaches or apricots work the best. If you do not have a quart of fruit, just use canned fruit blended with its juice to make 4 cups blended fruit. Add oil to blender and quickly pulse to combine.
3. Add flour, sugar, salt, spices and baking soda to your mixing bowl and combine. Add the fruit and oil mixture and mix until ingredients are completely moistened.
4. This makes a large amount of cake batter. This will fit into a 11 x 15 inch cake pan. Bake at 350 degrees for 40 minutes or until toothpick inserted comes out clean.
5. Penuche Icing:
6. Melt butter, evaporated milk and brown sugar in a saucepan or in the microwave. Boiling is not advised, just nicely melted and the sugar dissolved in the butter.
7. Remove from the heat and add the vanilla extract and powdered sugar.
8. Using a blender or whisk, mix the icing until smooth and creamy. I would recommend using a hand mixer or your stand mixer.
9. You may need to add more sugar to get the desired consistency. Spread on your cooled cake and serve.

spice cake, vegetable oil, allpurpose, sugar, salt, ground cinnamon, ground cloves, ground nutmeg, baking soda, butter, ubc, brown sugar, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/spice-cake-with-penuche-icing/ (may not work)