Prep
15-30 mins
Cook
1 HR 10 MIN
Calories
460
Ingredients
2 cups
flour
2 tsp
baking powder
1 tsp
baking soda
1-1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 cup
HEINZ Tomato Ketchup
1/2 cup
water
1 tbsp
red food coloring
1-1/2 cups
butter, softened, divided
1-1/2 cups
packed brown sugar
2
eggs
6 oz
(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp
vanilla
4 cups
powdered sugar
Instructions
Step 1
Heat oven to 350°F.
Step 2
Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended.
Step 3
Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
Step 4
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Step 5
Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy.
Step 6
Stack cake layers on plate, filling and frosting with cream cheese mixture.