Edible

We're moving right along in August and the next season is one of my absolute favorites! Fall! I know it's still summer...but I'm anxious for the crisper weather, the leaves changing, scarves, boots and the like! I'm a Fall baby so maybe that's why I'm so in love with this time of year. Pair that will my love of baking and you get the Autumn Spice Cake...

 Makes 16 servings:
1/2 cup butter (1 stick), softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups flour
1 tablespoon Dutch-processed cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. Sift the flour, coca, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition. Pour batter into the pans and bake until center tests clean – about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

This is sooooooo yummy! And of course we need frosting! To make this luscious orange hue, add 1 drop of red for every 5 drops of yellow coloring to butter cream, cream cheese, or whipped cream frosting; all pair well with a spice cake. I've provided a butter cream frosting:

Ingredients: 

1 cup butter, softened 

8 cups confectioners' sugar 

6 tablespoons milk 

2 teaspoons vanilla extract 

Food coloring, optional 

In a large bowl, beat butter, confectioners' sugar, milk and vanilla (frosting will be thick). Add food coloring if desired. 

Yield: 5 cups.  

Buttercream Frosting RecI hope you enjoy this delicious Autumn cake!