Chocolate Pumpkin Layer Cake With Brown-sugar Frosting Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 3/4 cup: All-purpose flour,
3/4 cup: Cocoa powder,
1 tbsp: Pumpkin-pie spice,
2 tsp: Baking powder,
1 tsp: Baking soda,
1 cup: Butter or margarine, at room
2 cup: Granulated sugar,
4 large: Eggs, at room temperature
1 can: (16 ozs) solid-pack, pumpkin
1/2 cup: Milk,
2 tsp: Vanilla extract,
Directions:
Timing Tip: Can be stored at room temperature up to 5 days.
Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake
pans. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan
and br
Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol
Recipe From: Womans Day magazine 11/26/91
Source from luhu.jp
Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake
pans. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan
and br
Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol
Recipe From: Womans Day magazine 11/26/91
Source from luhu.jp