Completely normal ingredients are used for this recipe. So normal, that I bet you have all of them on hand already. This is a two whisk recipe, so it is a bit more challenging. However, it is only because you have to mix this and that in its own bowl and then some of this and some of that in another bowl. Not hard. I hope that you give it the old college try.
Have you tried any of these recipes out? I post this blog for fun. It is exciting to see if there are any views for the recipes, books, and thoughts that I post. So, if you stop by this blog from time to time, let me know! I'd love to hear from you!
Spiced Crumble Cake with Chocolate Frosting
1 cup pecans
1/3 cup (packed) golden brown sugar
2 Tablespoons (1/4 stick) chilled unsalted butter, diced
1 Tablespoon natural unsweetened cocoa powder (fair trade when possible)
2-1/3 cups unbleached all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brow sugar
5 large eggs
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2-1/2 cups powdered sugar
2 Tablespoons natural unsweetened cocoa powder
CRUMBLE: Blend pecans, sugar, butter, and cocoa in processor until nuts are finely chopped.
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal baking pan. Whisk flour, cornstarch, baking soda, cinnamon, salt, cloves, and allspice in medium bowl to blend. Whisk sour cream, milk, and vanilla in small bowl to blend.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in 1/2 cup dry ingredients. Beat in remaining 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
FROSTING: Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Let stand just until cool but not set. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl to blend. Beat in sugar in 3 additions, then cooled chocolate and cocoa.
Spread frosting over top of cake.
DO AHEAD: Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.