SPICE CAKE WITH DULCE DE LECHE FROSTING

Spice Cake with Dulce de Leche Frosting image

Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 24

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Ingredients

1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
16 vanilla caramels, unwrapped
3 tablespoons plus 16 miniature semisweet chocolate chips
3/4 teaspoon shortening
1 teaspoon turbinado sugar (raw sugar) or coarse sugar
1/2 cup butter, softened
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 teaspoon vanilla
4 cups powdered sugar
1/4 cup whipping cream
1/8 teaspoon salt
Cinnamon sticks, if desired

Steps:

Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.

Nutrition Facts : Calories 720, Carbohydrate 104 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 80 g, TransFat 1 g