It's embarrassing that we haven't even posted our Thanksgiving menu yet! Oh well, better late than never. Here is one of the desserts I (daughter) made for Thanksgiving. The apple butter and caramel are very autumn-like flavors, however, I liked this cake so much, it may become one of my year-round favorites! The recipe comes from "The Cake Mix Doctor Returns" by Anne Byrn.
For the cake:
1 pkg (18.25 oz) plain spice cake mix
1 cup sour cream (I used light sour cream and it worked perfectly...with all the butter in this recipe, ya gotta cut calories where ya can!)
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the filling:
1 large egg
1 large orange
2 cups apple butter
2 tbsp (1/4 stick) butter
1/2 cup finely chopped toasted pecans (I left these out since we have a non-nut eater in the family)
For the frosting:
8 tbsp (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted
1 tsp pure vanilla extract
Directions:
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray, such as Baker's Joy.
2. Place the cake mix, sour cream, water, oil, 3 eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared cake pans, about 1 1/2 cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 16 to 18 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
4. Meanwhile, make the filling: Place the egg in a metal bowl and beat until the egg is lemon colored. Rinse the orange and pat it dry with paper towels. Grate enough zest to measure 1/2 teaspoon. Cut the orange in half and squeeze the juice into a small bowl. You will need 1/3 cup of juice (if the orange doesn't yield 1/3 cup of juice, you can use oj from a carton to make up the difference). And the orange zest and juice to the beaten egg and set this mixture aside.
5. Place the apple butter in a heavy saucepan over medium heat and stir it with a whisk until it is steaming and bubbly. Pour half of the hot apple butter into the egg mixture and whisk briskly to combine. Pour this egg mixture back into the saucepan with the remaining apple butter and whisk briskly over low heat until the mixture bubbles and thickens, 3-4 minutes. Remove the pan from the heat, add the butter, stir until it melts, then let cool.
6. To assemble the cake, transfer one layer, right side up, to a serving plate or cake stand, spread half of the filling on top, and sprinkle 1/4 cup of the pecans over the filling (pecans optional). Place the second cake layer, right side up, on top of the first, and spread the remaining filling over it, topping it with the remaining 1/4 cup pecans (again, pecans optional). Place the third layer of cake on top of the second. Cover the cake with plastic wrap and set it aside.
7. Make the caramel frosting. Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add about 1 1/4 cups of the confectioners' sugar and the vanilla. Beat with a wooden spoon or whisk until the frosting is smooth. Add 1/2 to 3/4 cup confectioners' sugar, but not so much that it thickens and hardens.
8. While the frosting is warm, spoon or pour two thirds of the frosting over the top of the cake, letting it flow down the side. If you wish, using a long metal icing spatula, spread out the frosting on top and spread it around the side, working with smooth, clean strokes. I skipped this step, because I liked the way the cake looked with the frosting flowing down the side. I poured all of the frosting over the top instead of two thirds like the recipe directs. As the frosting cools, it will harden.
Store the cake in a cake saver or loosely covered with plastic wrap at room temperature for up to 3 days. The cake can also be frozen, wrapped in aluminum foil, for up to 6 months. Let the cake thaw on the counter overnight before serving.
Serves 12 to 16
