Spice Cake / Cream Cheese Glaze / One Bowl
|Serves:||12 - 16 pieces|
|1 1/3 c||buttermilk or sour your own milk adding ( 1 tablespoon plus 1 teaspoon of distilled white vinegar to the milk )|
|2 1/2 c||all purpose flour|
|3/4 c||brown sugar, firmly packed|
|2/3 c||vegetable shortening|
|2 tsp||baking powder|
|1 1/2 tsp||baking soda|
|1 tsp||kosher salt|
|1 tsp||ground cinnamon|
|3/4 tsp||ground allspice|
|1/2 tsp||ground cloves|
|1/2 tsp||ground nutmeg|
This is another very easy moist, delicious cake. If you like spice cake you will love this, and certainly the ease of it.
I made this cake a few weeks ago, with demands to make it again!
I usually don't ice this cake, I make a thick glaze and as serving, add a dollop or two, and sprinkle with cinnamon.
Spray a 13 x 9 in baking pan with non stick cooking spray. Set aside.
Frost with your favorite frosting, or use my glaze recipe. It is delicious!
8 oz cream cheese, softened
1 tsp vanilla
2 cup confectioners' sugar
1 1/2 tablespoon milk
Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner’s sugar. Add milk a little at a time until it reaches the right consistency. The icing will be thick but pourable.