Chai Spice Cake the Editors of Publications International, Ltd.
Chai Spice Cake
Makes 1 (9-inch) bundt cake (about 16 slices)
|10||chai tea bags|
|1||cup ice cubes|
|1||package (about 18 ounces) white cake mix|
|1/3||cup vegetable oil|
|1/4||cup packed dark brown sugar|
- Preheat oven to 350°F. Spray bottom only of nonstick tube pan or Bundt pan with nonstick cooking spray.
- Bring water to a boil in medium saucepan over high heat. Remove from heat; add tea bags. Steep 5 minutes. Remove and discard tea bags from saucepan. Add ice cubes to tea; let stand until ice is completely melted. (This should make 2-1/4 cups tea.)
- Beat cake mix, 1-1/4 cups tea, egg whites and oil 30 seconds on low speed of electric mixer. Beat 2 minutes at medium speed or until well blended. Pour batter into prepared pan. Bake according to package directions or until toothpick inserted near center comes out almost clean. Invert bundt pan onto wire rack; allow to stand 10 minutes before removing pan. Cool completely.
- Meanwhile, combine remaining 1 cup tea and cornstarch in medium saucepan; stir until cornstarch is completely dissolved. Add sugar and cloves. Bring to a boil over medium-high heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; cool completely. Discard cloves; stir in vanilla. Pour glaze evenly over cake.
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