Apple Spice Cake

I usually want to do things the hard way. I prefer to make cake from scratch and have been known to turn my nose up at the suggestion of a cake mix. Just being honest with you. My dear friend, Patty, made this for me several times, and had no need to apologize about the mix. This cake is fantastic, perfect for fall, perfect for when you want something extra yummy, but don’t have any time left. The cake would be great all by itself, but when you slather it with Patty’s Penuche frosting, it is heavenly. 

PATTY LINDEN’S APPLE SPICE CAKE

1 Spice cake mix

1-21 oz. can apple pie filling   

2 eggs

(If you live at high altitude like Patty does, add extra flour--whatever it says on the box)

2 Tbsp oil


In mixing bowl, combine all ingredients.  Beat on medium speed for 2 min.  Pour into greased 9x13 baking dish.  Bake at 350 for 25 min. or until toothpick inserted near the center comes out clean.   Cool in pan.  Frost if desired. 




PATTY LINDEN’S PENUCHE FROSTING

1/2 cup butter

1 cup brown sugar

1/4 cup milk

2 cups powdered sugar


Melt butter in saucepan.  Stir in brown sugar.  Heat to boiling, stirring constantly; boil and stir over low heat for 2 min.  Stir in milk and heat to boiling.  Remove from heat and cool a little.  Gradually beat in powdered sugar with a wooden spoon.  *Place pan of frosting in sink with ice and water; beat until frosting is spreading consistency.  If frosting becomes too stiff, heat slightly, stirring constantly.


*Note- At sea level, I did not need to do the cold water bath. Maybe this is an altitude issue? I did notice that it sets up pretty quickly and becomes unspreadable pretty soon after mixing, so don’t make the icing until the cake is cooled and then put it on right away. 


© Being Fruitful, 2012