Sunday, February 26, 2017
Cake #23: Coffee Spice Cake (Variation)
The variation eliminates the ginger, and replaces the shortening with butter.
Like the last cake, I doubled the recipe, but the kitchen aid was actually able to hold it all this time (barely). Then I cooked both cakes in the SAME bundt pan, one at a time (one on Saturday and one on Sunday). This way they had about the right amount of batter (and didn't drip all over the oven) and they cooked more evenly. What a difference!
The 1st cake turned out fine, but the remaining batter was refrigerated overnight so it ended up taking maybe 20-30 minutes longer to bake.