Serves: 12
Total Calories: 617
1. Heat oven to 350°F. Generously grease and flour bottom only of 13x9-inch pan. In large bowl, combine all cake ingredients except walnuts beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into greased and floured pan.
2. Bake at 350°F. for 40 to 45 minutes or until top springs back when touched lightly in center. Cool 1 hour or until completely cooled.
3. In medium saucepan, melt margarine. Add brown sugar cook over low heat for 2 minutes, stirring constantly. Add milk continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.
High Altitude (above 3500 feet): Increase flour to 2 1/4 cups plus 3 tablespoons decrease brown sugar in cake to 1 cup. Bake at 375°F. for 35 to 40 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 670 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 340 mg 14% * Total Carbohydrate: 100 g 33% * Dietary Fiber: 1 g 4% * Sugars: 79 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 4 1/2 Fruit, 5 1/2 Fat or 6 1/2 Carbohydrate, 5 1/2 Fat
Variation
Dixie Spice Cupcakes: Fill 24 to 30 paper-lined muffin cups 2/3 full with batter. Bake at 350°F. for 20 to 25 minutes. Frost with caramel frosting.
This Dixie Spice Cake with Caramel Frosting recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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