SPICED CHAI CAKE WITH PUMPKIN FILLING

When I visit a coffee shop, I usually forego the coffee and order a Chai Latte.  I love this combination of spices with a bite.  Here is a cake that mimics this flavor with a luscious Spiced Pumpkin Dip filling made by KC Gourmet.  Holy yum!

SPICED CHAI CAKE WITH PUMPKIN FILLING

1.  Coat a 13” X 9” pan with baking spray and line bottom with baking parchment and preheat oven to 350F.

2.  Mix together:

1 yellow cake mix

3 eggs

1 cup applesauce

1 cup water

1 teaspoon vanilla

¼ teaspoon almond extract

1 TBS Chai Spice*

*You can buy this premade on Amazon.  I like to make my own that is less sweet with more of a snappier bite.

    3 tablespoons ground cinnamon

1 tablespoon ground cardamom

1 tablespoon ground ginger

½ tablespoon ground allspice 

½ tablespoon ground cloves

½ tablespoon ground nutmeg

½ tablespoon ground black pepper

3.  Pour mixed batter into baking pan.  

4. Bake for 30-35minutes. Remove from oven and allow to cool for 5 minutes. 

5. Run a knife around the edges of the pan and invert cake onto a sheet of parchment paper.  Cut in half horizontally.  Then cut top half into four smaller equal sections. 

6. Return the top half to the cake pan one section at a time. A nice wide spatula makes this easy work.

7.  Spread the contents of one jar of KC Gourmet’s Spiced Pumpkin Dip. Replace the second half of cake on top of the filling.  You can try it in one piece using the parchment paper or cut the second layer into sections as you did the first.

8. Allow to cool and then place covered in the freezer while you prepare the frosting.

SPICE CHAI CREAM CHEESE FROSTING

1/2 cup of butter, room temperature

8 oz cream cheese, room temperature

About 3 cups of powdered sugar 

1 teaspoon of vanilla extract

¼ teaspoon almond extract

1 teaspoon Chai spice

1. Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

2.  Beat in vanilla and almond extract, Chai Spice. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar. Keep adding  powdered sugar until you get the desired spreading consistency.

3. Spread the frosting over the surface of the cake.  Dust the top lightly with more Chai Spice. Refrigerate and serve.

When I visit a coffee shop, I usually forego the coffee and order a Chai Latte.  I love this combination of spices with a bite.  Here is a cake that mimics this flavor with a lucious Spiced Pumpkin Dip filling made by KC Gourmet.  Holy yum!