Ingredients: |
Ingredients: 2 cups of flour
2 cups of sugar
1/2 cup of butter, unsalted and softened
1/2 cup of Musselman's Apple Butter
4 tablespoons of white hot cocoa
1 cup of water
1/2 cup of buttermilk (or 1/2 cup of milk and 1 tablespoon of vinegar)
2 eggs, slightly beaten
1 teaspoon soda
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
1 pinch of salt
BROWN BUTTER FROSTING
1/2 cup of butter
2 tablespoons Musselman's apple butter
6 tablespoons of milk
1-1lb bag of powdered sugar
1 pinch nutmeg
1/4 teaspoon cinnamon
1 teaspoon of vanilla
12x18" jelly roll pan
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Directions: |
Directions:FOR THE CAKE
heat oven to 400 degrees.
in the bowl of a kitchenaid, mix the flour and sugar.
In a saucepan over medium heat add, butter, apple butter, white hot cocoa, and water
and bring it to a light boil.
in a separate bowl, combine the buttermilk, eggs, soda, cinnamon, nutmeg, cloves,
vanilla and salt whisk until smooth.
take the cocoa mixture and pour it over the flour mixture and mix until smooth.
add the buttermilk mixture and mix again until smooth.
lightly spray a 12x18" jelly roll pan with cooking oil (pam).
pour the mixture in the pan and bake for 20 minutes.
FOR THE FROSTING
In a large saucepan over medium heat, add the butter and melt.
Once melted continue to cook until foamy and just starting to turn golden.
Remove from the heat and add appple butter, and milk and heat again until it reaches a
soft boil.
Add the powdered sugar, cinnamon, nutmeg and vanilla and whisk until smooth.
spread onto the cake while both the frosting and the cake are still warm. |
This recipe for Apple Butter Spice Sheet Cake for a Crowd is from