The frosting really makes this cake spectacular, though. I was hankering to use the "Cookie Butter" I had just purchased from Trader Joe's. The non-Trader Joe version is called Biscoff Spread. You can find out all about it here,
but all you need to know is that it is made from spice cookies called Speculoos and is super delicious. I added the cream cheese because I didn't want the frosting to be overwhelmingly sweet. It needs some tang.
1 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon chinese five spice powder
1 10 ounce can tomato soup
1/2 cup vegetable oil
1/2 cup milk or water
- Preheat oven to 350 degrees.
- Prepare cake pans by spraying with cooking spray and dusting with flour. I used one 8"wide by 3" deep pan. You could use two eight inch cake pans.
- Sift dry ingredients together into mixing bowl.
- Combine wet ingredients in a bowl.
- Pour wet into dry. Mix on low to medium until all ingredients are combined. Don't overmix.
- Pour batter into pan or divide evenly into two cake pans. Place cake pans on a baking sheet on the middle rack.
- Bake until toothpick comes out clean. For my extra-deep cake, I had to bake for about 40 minutes. Using two cake pans should cut the time to 25-30 minutes. Start checking at 20 minutes if you have a crappy rental oven like mine.
1 box cream cheese, softened
6 oz or 3/4 cup cookie butter
3-4 cups confectioners sugar
2 Tablespoons maple syrup (I used Trader Joe's Grade B)
1 teaspoon vanilla extract
- Beat cream cheese on high speed to make sure that there are no lumps! Any cold lumps will not smooth out once you start adding liquid or other ingredients.
- Add cookie butter and one cup powdered sugar to start. Beat until thoroughly combined, starting on low speed.
- Add the maple syrup and vanilla extract and mix.
- Continue to add sugar, bit by bit, until you have a consistency and sweetness that works for you.