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Ingredients
| salted butter: 1/2 cup (softened) |
| multipurpose shortening: 1 cup |
| dark brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| eggs: 4 (large) |
| buttermilk: 1 1/2 cups |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| dutch cocoa: 1 Tbl |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| allspice: 1/2 tsp |
Autumn Spice Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
- Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
- Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
- Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
- Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).