Not only is Gotham the, "City that Never Sleeps" it's also the "Artists Mecca".  We come from our little towns in the middle of nowhere or lands where we grow up feeling that we don't speak the language to find our voices here.  So, needless to say, a majority of my friends are artists and I love that!  Why, because I'm one and they get me. Well, as much as one can get me, I'm definitely a different breed but, who doesn't feel that way?
So, about a week after my last blog post a dear friend of mine had a birthday.  She's an Actress going to auditions at the crack of dawn, waiting in line to not even get seen, callbacks, more auditions... etc. You know the deal.  So, because last year we were both preoccupied with trying to move here to the Big City during her last birthday; I had been holding on to this recipe for all that time, chomping at the bit to make it for her.  Her favorite cake is spice cake and I'd wanted to make this recipe ever since I'd seen it in a 2007 October issue of Family Circle that my Mother had sent me back then.  So, when I met Jennie, which is now two years ago, I decided this was the person I would make it for.
I was excited about this cake because I LOVE THE FALL!  I love the colors, the cool weather, sweatshirts, warm blankets, hot tea and all of the flavors fall bring with it.  Saying that, I feel that spice cake is one of the quintessential fall desserts.  It has a nutty yet warming quality about it and a beautiful coloring that is perfect for the season!

As usual, I've changed up a few of the ingredients but, it's pretty much the same.  I'll post a link to the original recipe but, post my ingredients here on the blog. 

Chocolate-Glazed Spice Cake


Cake:
3 cups all-purpose flour
1 tbsp baking powder
1 c. solid vegetable shortening

2 tsp pumpkin pie spice
2 tsp all-spice
1 tsp ginger

1 c. packed dark-brown sugar
3/4 c maple syrup
3 eggs
1 tsp vanilla
3/4 c.  Vanilla Rice Milk

Filling:
8oz cream cheese, softened
1/4c. unsalted butter, softened
1/4 tsp vanilla
1/4 c. Vanilla Rice Milk
3 c. confectioner's sugar

  

Chocolate Frosting:

1/2 c. heavy cream

 1 c. semisweet chocolate chips

The explicit instructions to putting this cake together are listed here:
Chocolate-Glazed Maple Spice Cake
I didn't top the cake with walnuts because Jennie doesn't like nuts much and I'm not a big fan of walnuts myself. So, instead I put flowers on top and I think it's quite pretty.
I want to give you an explanation for why I changed certain things in the recipe and be upfront about how it turned out and what I would do differently.  I'm no professional and I like to be forthcoming about what the real journey was from start to finish.

Things I would not worry about, do differently or do again:
1.  I would have put a layer of bread on top of each cake layer as it cooled.  I wasn't happy with the moistness of my cake, I felt it was a bit dry.  A slice of bread on top is supposed to help keep the moisture in.
2. The cake looked much bigger in the original picture and I worried it was too small.  Don't be fooled.  Jennie had about 20 or so people at her party.  Everyone had a piece and there were leftovers to boot!
3. I added milk to the filling so that it would be a bit looser and easier to spread.  This idea worked well.
Some goals I have are to find a good substitute for shortening, butter and heavy cream.  Any suggestions?  Please post a comment if you know good alternatives to this and I will try them and post my adventures on this blog!


Of course the entire point of making the cake was to see this happen with it! ;-)

I hope you try this cake during the Autumn season and it warms your soul!

Ebony