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cake
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caramel frosting
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spray pans well
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ready to bake
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hot from oven
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glaze layers
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let glaze cool
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whisk frosting
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frost bottom layer
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layers together
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drip the frosting
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mini Fall Leaf sprinkles
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I used my favorite giant donut cake pans to make this cake, with a Krispy Kreme cake mix (available at my Kroger grocery store, but also saw it at Walmart), with a packet of spiced apple cider mix in the cake mix, plus some apple juice. I glazed the bottom half of the donut with the glaze included in the cake mix, and made a small batch of my grandmother's praline frosting (from her delicious Spice Cake ~ recipe can be found by keyword here) for the frosting on top of the donut.
Giant KRISPY KREME Glazed SPICED APPLE CIDER DONUT CAKE
1 package Krispy Kreme Glazed Donut Cake Mix
2 eggs (called for on package)…………………………………1/3 cup vegetable oil (called for on package)
The package calls for 2/3 cup water, but I used 1/3 cup water + 1/3 cup apple juice
1 packet Spiced Apple Cider mix
***
whatever you want to use as "glue" between the layers (canned frosting ~ some of the caramel praline frosting ~ jam ~ melted chocolate ~ I keep covered glass containers of white and dark chocolate ganache in my refrigerator)
**
CARAMEL PRALINE FROSTING (recipe below)
(If you can find canned caramel frosting, you could put some into the microwave for about 5-10 seconds and use that. It's not as good and difficult to find, but much easier!)
SPRINKLES
***
Preheat oven to 350. Spray your giant donut pans well with non-stick spray and set aside.
Prepare the cake as called for on package (with apple juice and cider mix as above) ~ then fill the pans equally with the batter. I baked my layers for 18 minutes, and then put them on a rack to cool for 10 minutes. (This cake will be small and dense, like a donut ~ not light and fluffy.) TIP: Put paper under the rack before turning them upside-down, because you're going to put the glaze on them, and you don't want a big mess on your counter.
Turn the cake layers onto the racks (flat side down). Squeeze all of the glaze out of the packet from the cake mix box into a microwave-proof bowl and zap it for 25-30 seconds. Decide which of the layers is the "prettiest" (one may have a few cracks ~ so that one will be the top layer, which will be covered by frosting later), and brush that one with the glaze first (in case you run out, at least the bottom will be totally covered with glaze). Then brush the other layer with the melted glaze. Let them dry to the touch (time will vary depending on humidity).
Put the bottom layer onto your serving plate. Put strips of waxed paper under all the edges of the bottom layer (to catch any drips while you're decorating). Then spread the layer with whatever you're using as "glue" filling between the layers. Put the top layer on and lightly press down.
Spread the Caramel Praline Frosting over the top of the Donut Cake and let it drip down the sides a little (help it along if it doesn't drip easily). Use your sprinkles on top (you may need to work fast if it's really dry where you live ~ this frosting sets up quickly when it's dry out, but takes longer when it's humid out).
***
CARAMEL PRALINE FROSTING
4 TB butter……………………………………………1/2 cup brown sugar, packed
1/4 cup evaporated milk (if you don't have any, then any milk/cream will work ~ but hopefully NOT non-fat)
1-1/2 cups powdered sugar
Melt butter in saucepan; add brown sugar & milk. Bring to boil over high heat; boil or 1 min. Remove from heat & add powdered sugar gradually. (I get it started with a big whisk, then put into my electric mixer with whisk attachment.) Beat until spreading consistency (add more powdered sugar, if necessary). This will make enough to put between the layers and on top. I also had some leftover, which I put into a covered glass container to refrigerate and reheat in the microwave at another time (about 30 seconds), to use on other baked goods.
Giant KRISPY KREME Glazed SPICED APPLE CIDER DONUT CAKE
1 package Krispy Kreme Glazed Donut Cake Mix
2 eggs (called for on package)…………………………………1/3 cup vegetable oil (called for on package)
The package calls for 2/3 cup water, but I used 1/3 cup water + 1/3 cup apple juice
1 packet Spiced Apple Cider mix
***
whatever you want to use as "glue" between the layers (canned frosting ~ some of the caramel praline frosting ~ jam ~ melted chocolate ~ I keep covered glass containers of white and dark chocolate ganache in my refrigerator)
**
CARAMEL PRALINE FROSTING (recipe below)
(If you can find canned caramel frosting, you could put some into the microwave for about 5-10 seconds and use that. It's not as good and difficult to find, but much easier!)
SPRINKLES
***
Preheat oven to 350. Spray your giant donut pans well with non-stick spray and set aside.
Prepare the cake as called for on package (with apple juice and cider mix as above) ~ then fill the pans equally with the batter. I baked my layers for 18 minutes, and then put them on a rack to cool for 10 minutes. (This cake will be small and dense, like a donut ~ not light and fluffy.) TIP: Put paper under the rack before turning them upside-down, because you're going to put the glaze on them, and you don't want a big mess on your counter.
Turn the cake layers onto the racks (flat side down). Squeeze all of the glaze out of the packet from the cake mix box into a microwave-proof bowl and zap it for 25-30 seconds. Decide which of the layers is the "prettiest" (one may have a few cracks ~ so that one will be the top layer, which will be covered by frosting later), and brush that one with the glaze first (in case you run out, at least the bottom will be totally covered with glaze). Then brush the other layer with the melted glaze. Let them dry to the touch (time will vary depending on humidity).
Put the bottom layer onto your serving plate. Put strips of waxed paper under all the edges of the bottom layer (to catch any drips while you're decorating). Then spread the layer with whatever you're using as "glue" filling between the layers. Put the top layer on and lightly press down.
Spread the Caramel Praline Frosting over the top of the Donut Cake and let it drip down the sides a little (help it along if it doesn't drip easily). Use your sprinkles on top (you may need to work fast if it's really dry where you live ~ this frosting sets up quickly when it's dry out, but takes longer when it's humid out).
***
CARAMEL PRALINE FROSTING
4 TB butter……………………………………………1/2 cup brown sugar, packed
1/4 cup evaporated milk (if you don't have any, then any milk/cream will work ~ but hopefully NOT non-fat)
1-1/2 cups powdered sugar
Melt butter in saucepan; add brown sugar & milk. Bring to boil over high heat; boil or 1 min. Remove from heat & add powdered sugar gradually. (I get it started with a big whisk, then put into my electric mixer with whisk attachment.) Beat until spreading consistency (add more powdered sugar, if necessary). This will make enough to put between the layers and on top. I also had some leftover, which I put into a covered glass container to refrigerate and reheat in the microwave at another time (about 30 seconds), to use on other baked goods.
extra frosting to keep in refrigerator
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