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By Root 1037 0

and let the cake layers cool for 5 minutes. Run a sharp 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. If desired, brush the cakes with the 3 tablespoons of bourbon, using 1 tablespoon for each; set aside to cool, 15 minutes longer.

Recipe Reminders

MADE FOR

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PREP NOTES

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SPECIAL TOUCHES

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4. Meanwhile, make the filling: Place the fruit spread and 1 tablespoon of bourbon or water in a small bowl and stir until well combined.

5. Make the spiced cream cheese frosting: Place the butter and cream cheese in a medium-size bowl and beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the confectioners’ sugar, heaping ¼ teaspoon of nutmeg, and the cinnamon and beat with the mixer on low speed until the ingredients are well incorporated and the frosting has a spreading consistency, 1 to 2 minutes.

6. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread half of the filling to the edge of the first layer, about ½ heaping cup. Place a second cake layer, right side up, on top of the first and spread the remaining filling over it. Place the third layer on top, right side up, and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

Keep It Fresh! Store this cake, in a cake saver or with loosely covered waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

TOFFEE CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

FOR THE PAST TEN YEARS or so I’ve been writing an online newsletter, and part of that involves developing the new recipes that readers request. This is a recipe that I came up with after a reader was craving toffee. If you want even more toffee flavor you can fold a half cup of toffee bits into the batter before baking it.

For the cake

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) white cake mix with pudding

¼ cup all-purpose flour

1 cup sour cream

1 cup warm water

1 tablespoon pure vanilla extract

3 large eggs

For the brown butter cream cheese frosting

4 tablespoons (½ stick) butter

1 package (8 ounces) cream cheese, chilled

1 teaspoon pure vanilla extract

4 cups confectioners’ sugar, sifted

For the topping

1 cup toffee bits

½ cup finely chopped toasted pecans (optional; see page 204)

serves:

12 to 16

prep:

20 to 25 minutes

bake:

25 to 28 minutes

cool:

25 minutes

Recipe Reminders

MADE FOR

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______________________

______________________

PREP NOTES

______________________

______________________

______________________

______________________

DON’T FORGET

______________________

______________________

______________________

______________________

SPECIAL TOUCHES

______________________

______________________

______________________

______________________

______________________

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