Sugar-and-Spice Cake

Prep: 1 hr.; Bake: 22 min.; Cool: 1 hr., 5 min.; Freeze: 1 hr.

Yield: Makes 12 servings

Ingredients

• 1  (18.25-oz.) package white cake mix
• 1  (16-oz.) container sour cream
• 1/4  cup  butter, melted
• 2  large eggs
• 2  teaspoons  apple pie spice
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  almond extract (optional)
• Vanilla Buttercream
• Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries

Preparation

1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.

2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.

3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.