I just wanting a few opinions,
My husband wants spice cake for his birthday, I usually use DH.
I have yet to make a spice cake though, I put instant pudding in the mix, what flavor should I you for this type of cake?
Thanks
What a coincedence you asked this! I just got a request for a spice cake too and was wondering the same thing! Hope we get a good answer!
I did this cake for thanksgiving, and I used 1 can of pumpkin in the mix and cream cheese icing, the cake was really moist, one of my best tasting cakes ever!!!
I thought about this... and I've added pumpkin before too, but if you really want to add pudding... I'd try butterscotch... and then I'd drizzle butterscotch schnapps on the cake before icing, and then do a maple cream cheese icing. You might want to spice the cake up with more cinnamon, nutmeg, ginger, etc. Another alternative is to add applesauce... always makes cakes good and moist... and I've used mashed potatoes in the past too, to make cakes more dense and retain moisture... Let me know what works 
... and I've used mashed potatoes in the past too, to make cakes more dense and retain moisture...
that's a new one. Englighten me. How much mashed potatoes?
from scratch? from instant flakes (and if so dry or reconsituted?)
thanks
I use about a cup of prepared mashed potatoes for a regular 2 layer cake. You can make from "real" potatoes, or from instant... but don't put butter or salt in them... just the potatoes and milk or water.... I make them to the consistency that I would normally eat them - firm enough for a gravy well, but not too dry. I got the idea when a friend of mine and his wife were having a baby. They are both from Ireland and wanted an "irish" cake... what's more Irish than potatoes!! (I'm 100% too)...Anyway, I looked all around and found a couple of recipes for irish potato cake, so I adapted a little, added some Baileys to the mix and the icing, and voila!! I've added potatoes to other cakes too when I've wanted a heavier, moister cake... like a pound cake or something to serve with fruit.
for the cake, I'll replace some of the liquid 1 for 1....
and the icing, I usually add to taste, of course you usually have to add more confectioner's sugar to stiffen....
another thing you can try is to add the bailey's to the cake after baking... wait till it cools, prick holes in the top and drizzle bailey's over the cake (I use a kids sippy cup with the little holes pierced in the mouthpiece to regulate the flow). Then ice with the bailey's spiked icing...of course, the cake I did this with was a chocolate cake... but I'm sure it would be equally good with white or french vanilla cake too. Sorry about the quantities... I usually don't measure when I'm concocting... I do by look, feel, and taste.
I just wanting a few opinions,
My husband wants spice cake for his birthday, I usually use DH.
I have yet to make a spice cake though, I put instant pudding in the mix, what flavor should I you for this type of cake?
Thanks
This might sound weird, but I suggest...dark chocolate. Here there is a really popular cake (truffle cake) that is a torted spice cake with dark chocolate 'truffle' filling and its iced in dark chocolate ganache. It is delicious. The spice goes very well with the dark chocolate. The spice cake is pretty heavy on the spice though, so you might want to add extra spices to the mix. It's not (too) sweet and reminds me of a 'manly' type of cake.
HTH
wow I'm going to have to try the dark chocolate, sounds very interesting, I have until the 6th of February so plenty of time to try out a few different flavors, my dh loves dark chocolate so it may just work!
Thanks.
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