Chai-Spiced Tea Cakes

Brewed tea and an aromatic combination of spices create a wonderful taste experience in this lightly glazed cake. ...MORE + LESS -

1/2 cup (125 mL) boiling water

4 tea bags black tea

3/4 cup (175 mL) water

1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix

1/3 cup (75 mL) vegetable oil

3 eggs

2 tsp (10 mL) sugar

1/2 tsp (2 mL) ground cardamom

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1mL) ground cloves

1/4 tsp (1 mL) ground nutmeg

1/2 cup (125 mL) Betty Crocker* Creamy Deluxe Vanilla Frosting

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1

Heat oven to 350°F (180°C). Lightly grease or spray with non-stick cooking spray bottoms and sides of two 8 or 9-inch (20 or 22 cm) round cake pans.
2

In 2-cup (500 mL) measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 3/4 cup (175 mL) water to tea to make 1 1/4 cups (300 mL).
3

In large bowl, beat cake mix, tea, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans.
4

In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over each cake. Pull knife through batter in swirl design.
5

Bake 8-inch (20 cm) pans 33 to 38 minutes, 9-inch (22 cm) pans 28 to 33 minutes, or until toothpick inserted in centre comes out clean.
6

Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top-side-down; gently brush off excess crumbs. Cool completely, about 1 hour.
7

In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin enough to drizzle.
8

Place in small resealable food-storage plastic bag; cut off tiny corner of bag.
9

Drizzle frosting over cakes. Store loosely covered at room temperature.