Spicy cream cake

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 438, total fat 17 G., saturated fats 4 G., proteins 6 G., carbohydrates 68 G., fiber 1 G., cholesterol 42 mg, sodium 369 mg, sugar 29 G.

Even with store-bought cake mix and store-bought glaze, you can create a unique dessert that tastes just like homemade. This simple recipe is proof of that. Add a few aromatic spices and walnuts to the store-bought ingredients, and enjoy delicious baked goods without the hassle.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 box (500g) spiced sponge cake mix
1.5 tbsp. low-fat vanilla yogurt
3 eggs
1 jar (450 g) cream cheese frosting
1 tbsp garam masala
1 cup chopped walnuts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, yogurt, eggs, cream cheese, walnuts, garam masala

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly spray an angel food cake pan with cooking spray. Set aside.
In a large bowl, combine the cake mix, yogurt, and eggs. Beat with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl; beat for 2 minutes on medium speed. Spoon the batter into the prepared pan. Bake in the preheated oven for 30–35 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes. Turn the cake out onto a wire rack and cool completely.