Bittersweet Chocolate Spice Cake Recipe
Ingredients
2 1/4 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground coriander
3/4 Cup butter or margarine
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups sugar
4 eggs, well beaten
1 cup milk 5 oz. (5sq.) unsweetened chocolate, grated
Caramel Fudge Frosting,
Directions
Sift the flour, baking powder, salt, and spices together and blend thoroughly; set aside.
Cream the butter with extracts.
Gradually add the sugar, creaming thoroughly.
Add the eggs in fourths, beating thoroughly after each addition.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Fold in chocolate until blended.
Turn batter into 2 prepared 9-inch layer 'cake pans and spread evenly to edges.
Bake at 375°F 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost.
Cream the butter with extracts.
Gradually add the sugar, creaming thoroughly.
Add the eggs in fourths, beating thoroughly after each addition.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Fold in chocolate until blended.
Turn batter into 2 prepared 9-inch layer 'cake pans and spread evenly to edges.
Bake at 375°F 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost.
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