1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant buttercream mix
1 teaspoon vanilla extract
1 egg
1 cup boiling water
1 (3 ounce) package cream cheese
1 teaspoon almond extract
1 1/4 cups chopped fresh spinach
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together the cake mix and buttercream mix. Make a well in the center and pour in the egg, water, cream cheese, almond extract, spinach, oil, parsley, parsley, nutmeg and chopped fresh spinach. Mix with a wooden spoon until the mixture is smooth.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.
Loved it. I would adjust the ingredients depending upon the amount of cake batter you have on hand and how brownie batter uses up. For our taste we did not like all the almond extract, so will remove that next time. It is a very powerful dessert though, so be careful with that.
This cake was sooo easy and very gingery. I usually put in a 13.3oz. package of cake mix and it takes much longer (and sometimes much more) to mix it all together! I thought it could use a little kick, so I added 1-3 cups of cake mix to the batter, baking chocolate chips, 1-3 tablespoons of coconut oil, 1-3 tablespoons of almond oil, and 1-3 tablespoons of lemon oil. This made mixing that much quicker and easier....yummy!!! I didn't twist or otherwise twist the cake, so it came out of the oven on a cakeplate or rack rather than in a loaf pan, I think that was easier for me to take out of the oven. :)
made quite a mess with the frosting and oblongs of the cake, pouring melted chocolate syrup on top is the only way I'd ever frost a recipe. Whenever I make this recipe, I throw it in the freezer for a bit (ex. until cake is solid). I usually come up with a variation upon reviewing previous recipes, in which I had previously used strawberry frosting versus cake frosting. The one thing that separates these two is the skill and concentration needed to frosting this cake. I've made this three times already, and the third time, using raspberry cheesecake mix, I cut my recipe in half for less calories. The skill and concentration are there, but the research and planning are not. Rarely have I seen a recipemented like this. Excellent.
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