Choco-Spice Cake

Choco-Spice Cake

Choco-Spice Cake

This Choco-Spice Cake comes from Penzeys Spices located in Carle Place, New York.  It’s a store that has nothing but SPICES – and I LOVE it.  Hope you enjoy this recipe.

                Ellie Depew                                                                        Kings Mountain, North Carolina

Choco-Spice Cake Recipe

Choco-Spice Cake

¾ cup butter or shortening, softened

1 ½ cups sugar

3 eggs

1 ¼ cups milk, divided

1 oz. unsweetened chocolate (or 3 Tbsp. Penzeys Natural Cocoa)

3 cups CAKE flour (regular flour works but the cake isn’t quite as light)

¾ tsp. salt

4 ½ tsp. baking powder

1-2 tsp. Penzeys cinnamon

¼-1/2 tsp. nutmeg

¼ tsp. powdered ginger

2 tsp. pure vanilla extract

Frosting:   5 cups powdered sugar

1/3 cup Natural Cocoa Powder

1/3 cup butter, softened

2-4 Tbsp. brewed black coffee

Preheat oven to 350 F.  In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  In a small pan, heat ¼ cup of the milk and the unsweetened chocolate until melted, stirring occasionally, OR sift the cocoa powder into the milk and stir until warm and dissolved.  Don’t let it get too hot – warm is good.  Add to the butter mixture and beat well.  In a separate bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger.

Gradually add to the batter, alternately with the remaining milk, beating after each addition.  Add the vanilla and beat to combine.  Pour into 2 greased and floured 9-inch round cake pans. 

Bake at 350 F. for 30-35 minutes until the center springs back when lightly touched, or a toothpick inserted in the center comes out clean.  Let stand 10 minutes before removing from the pans and cool thoroughly on wire racks. 

For the frosting: Sift the powdered sugars and cocoa together into large bowl.  Add the softened butter and mix on very low speed until they are incorporated.  Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.

 (Recipe for Choco-Spice Cake was in the Penzeys Spice Spring 2013  Catalog.)

Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.