Adapted from Jamie
1 spice cake mix
1 cups all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1 cups water
1/3 cup milk
1/3 cup oil
3 eggs
3/4 cup sour cream
1/4 tsp almond extract (optional)
1/4 tsp butter flavoring
2 tsp vanilla extract
1 cup fiji apples, diced
1/4 tsp almond extract (optional)
1/4 tsp butter flavoring
2 tsp vanilla extract
1 cup fiji apples, diced
Mix together dry ingredients. Measure wet ingredients (except for sour cream) and add all to dry (just like a regular mix). Mix until combined, then add sour cream. Mix on medium speed for two minutes. Fold in apples. Fill greased and floured pans 1/2 to 2/3 full. Bake as usual for your pans and your oven. Generally speaking, an 8” round x 2” pan will bake at 335 degrees for approx. 35 to 40 minutes. Cakes are done when wooden skewer or toothpick inserted into center has a few crumbs when pulled out (no wet batter). If cake forms a hard surface on top or "cracks", lower the oven temperature 10 degrees for remainder of cooking time. Cool in pan 20 minutes then invert onto plate and then to wire rack lined with paper towel OR cool until room temp and then remove. Store cakes tightly wrapped in plastic overnight on counter or in refrigerator (chilling in refrigerator makes layers easier to torte/slice/carve).
Dulce de Leche Frosting
1 cup butter, room temp
1/2 cup milk, room temp
2 tsps vanilla or other flavor
2 pounds powdered sugar
1 can dulce de Leche
Keeps fresh for 2 days without refrigeration; keeps well in refrigerator up to 2 weeks. Yield is "enough to fill and cover a 2-layer 9 inch cake
