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    Cream Cheese Spice Cake with spicy Mocha Frosting

    Source of Recipe


    List of Ingredients

    2 C. all-purpose flour
    1-1/2 C. firmly packed brown sugar
    1 C. sour cream
    1/2 C. chopped pecans
    1/2 C. butter or margarine, softened
    1/2 C. water
    1 T. pumpkin pie spice
    1 1/4 t. baking soda
    1 t. baking powder
    1/2 t. salt
    2 eggs

    Cream Cheese Filling:

    1 8-oz. pkg. cream cheese, softened
    1/3 C. sugar
    1 egg

    Spicy Mocha Frosting:

    2 C. powdered sugar
    1/4 C. butter or margarine, softened
    2 T. baking cocoa (not Dutch processed)
    2 T. hot water
    1 t. ground cinnamon
    /2 t. instant coffee (dry)


    For Cake:
    Heat oven to 350. Grease and flour 13x9x2 inch pan.

    Beat cake ingredients with electric mixer on low speed
    30 seconds, scraping bowl constantly. Beat on high
    speed 3 minutes, scraping bowl occasionally. Spread
    1/2 the batter in pan. Pour filling over batter,
    Spread evenly. Spread remaining batter over filling.
    Bake cake 40 to 45 minutes. Check with knife for
    doneness. Cool completely.

    Cream Cheese Filling:
    Mix ingredient well with mixer. Set aside.

    Frost with spicy Mocha

    Spicy Mocha Frosting:

    With electric mixer, mix all ingredients until smooth
    and spreadable. Frost cake. Cover, serve at room




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