SUGAR FREE SPICE CAKE MIX RECIPES

Steps:

• This recipe makes 6 cups of batter
• Works well for cupcakes
• Preheat oven to 350 degrees
• Grease and flour two 8 inch round cake pans
• In the mixing bowl, add the cake mix, brown sugar, spices, oil, eggs, vanilla and buttermilk. With the mixer on low speed, increasing to medium speed, mix for 1 minute.
• Scrape the bottom and sides of the bowl. Beat on medium speed for 1 more minute ( longer if using a hand mixer). Fold in the grated apples and pour into the prepared cake pans.
• Bake 35 to 40 minutes. You may need to cover pans with aluminum foil during the last five minutes of baking to prevent over browning the tops of the cakes.

Steps:

• This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
• In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
• Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
• Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
• Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.