Cute spice mini cakes with caramel icing are perfect for individual serving and so easy to make.
½batch your favorite spice cake batter
1cuppacked Brown Sugar
2cupssifted Powder Sugar
Bake the cake according to your recipe or directions on the box. Let cool completely. With a 3-inch cookie cutter, cut out circles. Wrap in plastic wrap and freeze until ready to frost.
Melt the butter in a saucepan over low heat. Add sugar and milk and bring to a boil, stirring to dissolve sugar. Remove from heat; cool.
Gradually add powdered sugar. Beat until thick enough to spread. Add a little hot water, if needed.
To assemble, stack up the cakes, 3 layers each, with icing in between. Spread the rest of the icing on top and sides of cakes if you wish. I like to leave the cake naked sometimes, like this chocolate lemon cake. Decorate as desired.
If you worry about the extra cake scraps, freeze them and make a trifle later!