Chocolate Spice Cake with Caramel Icing

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 1/2 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 3 large eggs, room temperature
• 2 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1-1/3 cups 2% milk
• icing:
• 1 cup plus 2 tablespoons packed brown sugar
• 3/4 cup heavy whipping cream
• 6 tablespoons butter, cubed
• 1-1/2 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• Caramel popcorn with peanuts, optional

Directions

1. Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.
2. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
3. In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla.
4. Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.

Nutrition Facts

1 slice: 589 calories, 24g fat (15g saturated fat), 110mg cholesterol, 347mg sodium, 92g carbohydrate (70g sugars, 2g fiber), 6g protein.