Chai Cake

3 tbsp/45 mL Watkins Chai Latte
2/3 cup/160 mL hot water
1 cup/250 mL flour
1 ½ tsp/7.5 mL Watkins Baking Powder
1 tsp/5 mL Watkins Cinnamon
¼ tsp/1.2 mL Watkins Cloves
¼ tsp/1.2 mL Watkins Ginger
¼ tsp/1.2 mL freshly ground Watkins Sea salt
½ cup/125 mL butter or margarine
¾ cup/180 mL granulated sugar
2 eggs
1 tsp/5 mL Watkins Original Double Strength Vanilla

Glaze 

2 tbsp/30 mL butter or margarine
1 ½ cups/375 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength Vanilla
¼ tsp/1.2 mL Watkins Cinnamon
Reserved 2 tbsp/30mL prepared Chai Latte from cake recipe

Heat over to 325°F/170°C.  Grease and flour a round cake pan (8”/22cm).  Stir hot water into Chai Latte until blended.  Measure 1/2 cup/125 mL for cake and set aside 2 tbsp/30 mL for glaze.  Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth. Pour into pan.  Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon. 

For glaze, melt butter in 1-quart/liter saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish. 

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