Spice Cake

Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin spice mix
• 2 teaspoons cinnamon
• 1 cup canola oil
• 1 1/2 cups brown sugar
• 1 Tablespoon molasses
• 1 cup applesauce
• 4 large eggs
• 2 teaspoons vanilla
• 1 large apple (grated)
• 8 oz cream cheese
• 1/4 cup butter (1 stick)
• 3.5 cups powdered icing sugar
• 1 teaspoon vanilla
• 2 teaspoons cinnamon (optional)
• Dried apple chips (optional)
• Caramel sundae sauce (optional)

Instructions

1. 1

   Preheat oven to 350F.

2. 2

   Grease and line two 8" or 9" cake pans with parchment paper and set aside.

3. 3

   In a large bowl, whisk together the flour, baking soda, salt, pumpkin spice and cinnamon. Set aside.

4. 4

   In a medium bowl, combine the oil, brown sugar, molasses, applesauce, eggs and vanilla.

5. 5

   Make a well in the center of the dry ingredients and pour in the oil-sugar mixture. Whisk to combine until all ingredients are moistened and no dry patches remain.

6. 6

   Grate your apple directly into the bowl and then stir to distribute evenly.

7. 7

   Split the batter amongst the two pans - about 2 1/2 cups of batter per pan.

8. 8

   Bake for 18-22 minutes.

9. 9

   Remove the cakes from the oven and let cool for one minute before turning out onto a cooling rack.

10. 10

    While the cake is cooling, make the cream cheese frosting.

11. 11

    Beat the butter and cream cheese together, then add 2 cups of powdered sugar and the vanilla extract. Adjust to taste and preferred consistency.

12. 12

    When the cakes are cool, place one on your cake stand and place 1/2 cup of frosting ontop. Smooth to cover the whole top with your offset spatula, then sandwich the second layer overtop.

13. 13

    Smooth all but 1/2 cup of frosting all over the cake.

14. 14

    Sprinkle a bit of cinnamon over the top of the cake, if desired.

15. 15

    Add 1/2 cup to 1 cup of powdered sugar to the remaining frosting to make it stiffer, then scoop into a piping bag fitted with a star tip.

16. 16

    Make quick "dabs" of frosting along the edge of the cake by gently squeezing the piping bag and pulling it away firmly after about 1-2 seconds. Do this all around the top edge of the cake, and then just pipe a simple line of frosting along the bottom edge.

17. 17

    Serve with a drizzle of caramel sundae sauce, as desired.