3 1/3 c Basic cake mix 1 c Brown sugar
1 t Nutmeg 1/2 c Sour cream
1 t Cinnamon 2 Eggs
1/2 t Cloves 1/2 c Chopped nuts
1 c Water Raisins, if desired
1/4 c Butter or margarine
CARAMEL ICING
1/2 c Butter or margarine 2 1/4 c Powdered sugar
1/2 c Brown sugar 1 t Vanilla
1/3 c Milk
Preheat oven to 375. Generously grease a 15 x 10 baking pan. In a
large bowl, combine cake mix, numeg, cinnamon, and cloves. In a small
saucepan, combine water, butter or margarine and brown sugar. Bring
to a boil. Add to dry ingredients. Mix well. Add sour cream, eggs,
1/2 cup chopped nuts and raisins, if desired. Pour into prepared pan.
Bake 20 to 25 minutes. Cool cake in pan. Melt margarine over low
heat in a small saucepan. Add brown sugar and boil over low heat 2
minutes, stirring constantly. Add milk and bring to a boil. Cool to
lukewarm. Put powdered sugar in a medium bowl. Add butter mixture
and vanilla. Beat with electric mixer. Frost cooled cake. Top with
chopped nuts, if desired.
Yields
1 cake