Pumpkin Spiced Cake #3 Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
CAKE
2 cup: All-purpose flour,
4: Eggs, beaten
2 tsp: Ground cinnamon,
1/2 tsp: Salt,
2 tsp: Baking soda,
2 cup: Sugar,
2 cup: Pumpkin puree,
1 cup: Vegetable oil,
FROSTING
1 Stick: butter,
8 ounce: Cream cheese,
1 tsp: Vanilla extract,
1 Box: powdered sugar,
Directions:
In one bowl, combine flour, cinnamon, baking soda and salt; set
aside. In another bowl, mix eggs and sugar until blended - add salad
oil and mix well. Add pumpkin, mix well; combine with first bowl.
Pour mixture into tube pan (bundt or angel food pan). Bake at 350
degrees for 40 to 55 minutes; remove cake from oven and allow to cool
to room temperature before frosting.
FROSTING: Blend butter and cream cheese together, add vanilla.
Gradually add powdered sugar until well blended. Frost cooled cake,
place in refrigerator. Remove from refrigerator 1/2 hour before
serving. Submitted By RHOMMEL On SAT, 25 NOV
1995 164645 ~0500
Source from luhu.jp
aside. In another bowl, mix eggs and sugar until blended - add salad
oil and mix well. Add pumpkin, mix well; combine with first bowl.
Pour mixture into tube pan (bundt or angel food pan). Bake at 350
degrees for 40 to 55 minutes; remove cake from oven and allow to cool
to room temperature before frosting.
FROSTING: Blend butter and cream cheese together, add vanilla.
Gradually add powdered sugar until well blended. Frost cooled cake,
place in refrigerator. Remove from refrigerator 1/2 hour before
serving. Submitted By RHOMMEL
1995 164645 ~0500
Source from luhu.jp
Tags
Cakes