Sour Cream Spice Cake
1 1/4 C. packed golden brown sugar
1/2 C. butter, softened
3 eggs
1 3/4 C. all-purpose flour
1/2 t. baking soda
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. allspice
3/4 C. sour cream
1/2 C. chopped walnuts
Sour cream frosting
4 C. powdered sugar
1/2 C. butter, softened
1/4 C. sour cream
1 t. vanilla
Pinch salt
Chocolate Glaze:
1/4 C. semisweet chocolate chips
1 T. butter
1/2 C. powdered sugar
2 to 2 1/2 T. milk
Walnut halves, optional
Cake:
Preheat oven to 350�F. Grease two 8-inch round cake pans. With an electric
mixer, cream sugar and butter until fluffy. Beat in eggs one at a time. Combine
flour, soda, baking powder, salt and spices. Beat flour mixture into sugar
mixture, alternating with sour cream and beginning and ending with dry
ingredients. Stir in chopped nuts.
Divide batter among pans. Bake 30 to 35 minutes or until pick inserted in center
comes out clean. Cool in pans 10 minutes on rack, then turn out onto racks to
cool completely. Fill layers and frost top of cake with sour cream frosting.
Pour glaze over frosting, spreading it with a spatula to cover top and letting
glaze drip down sides. Decorate with walnut halves, if desired.
Sour cream frosting: In a large bowl, beat all frosting ingredients until smooth
and creamy, about 5 minutes.
Chocolate glaze:
In a small saucepan, melt chocolate with butter. Remove from heat and beat in
sugar, adding milk gradually until mixture is a pourable consistency.
