This is from Taste of Home's 1995 Oct/Nov magazine. Allen made it 4/28/96 (he was 8 years old). He liked it best with no frosting. I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
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