Name: Pumpkin Cake 2
Ingredients: 2 c Sugar; 16 oz Can pumpkin; 1 c Vegetable oil; 4 Eggs, beaten; 2 c All purpose flour; 1 ts Salt; 1 ts Soda; 2 ts Baking powder; 2 ts Cinnamon; 1/2 c Flaked coconut; 1/2 c Chopped pecans; 1/2 c Butter or margarine, softened; 8 oz Cream cheese, softened; 16 oz Powdered sugar; 2 ts Vanilla extract; 1/2 c Chopped pecans; 1/2 c Flaked coconut

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy			1	Servings

INGREDIENTS

2	c	Sugar
16	oz	Can pumpkin
1	c	Vegetable oil
4		Eggs, beaten
2	c	All purpose flour
1	ts	Salt
1	ts	Soda
2	ts	Baking powder
2	ts	Cinnamon
1/2	c	Flaked coconut
1/2	c	Chopped pecans
1/2	c	Butter or margarine, softened
8	oz	Cream cheese, softened
16	oz	Powdered sugar
2	ts	Vanilla extract
1/2	c	Chopped pecans
1/2	c	Flaked coconut

INSTRUCTIONS

FROSTING RECIPE (OPTIONAL
Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.
Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin
mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut
and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans
and cool. Spread frosting between layers and on top of cake.
FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add
sugar and vanilla, mixing well. Stir in pecans and coconut.
Posted to FOODWINE Digest 19 October 96
Date:    Sat, 19 Oct 1996 21:11:11 -0700
From:    laura davis <ldavis@LINKNET.KITSAP.LIB.WA.US>

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