Layрed Spice Cake with Fudgy Frosting

This wonderful cake is a show-stopper thanks to the alternating spice and
pure vanilla cake layers. Great for Easter or Mother’s Day buffet tables.


1 cup vegetable shortening, plus
more for pans
3 cups flour, plus more for pans
1-1/2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla extract
1-1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
2 cups sugar
6 egg whites, at room temperature
2 cups pecan halves

1. Preheat oven to 350º F. Grease and flour two 9” round pans, set aside.
2. Whisk flour, baking powder, and salt in a bowl and set aside. In another
bowl, whisk together milk and vanilla; set aside. In a third small bowl mix
cinnamon, allspice, and cloves; set aside.
3. In a stand mixer, cream shortening and sugar on medium-high, about 2-3
minutes. Add eggs, one at a time, beating well after each addition. On low
speed alternately add flour mixture and wet in 3 batches. Increase to high
and beat until smooth, about 15 seconds.
4. Pour half the batter into one pan. Add spice mixture to the remaining batter
and beat until combined. Pour into the second pan. Smooth tops. Tap both on
the counter to release any air bubbles. Bake for 30-34 minutes until a
toothpick inserted into the center comes out clean. Let cool.
5. To assemble: Make icing. Using a serrated knife, half each cake horizontally
to produce four layers. Start with a spice layer on the bottom and cover
with 1/2 cup of frosting. Place a white layer on top and cover with 1/2 cup
frosting. Repeat with the next two layers. Cover the outside of the cake with the remaining
frosting. While still moist, press pecan halves into side of cake to decorate.
FUDGE FROSTING: Melt 3 (1 ounce) squares unsweetened chocolate in
the microwave or a double boiler. In a bowl, combine 2 cups icing sugar,
vanilla, and 1/2 cup milk (plus 1/4 cup). Blend in the melted chocolate.
Add additional milk, a little at a time, to reach desired consistency.



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