| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cakes, Desserts, Holiday’s |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Walnuts; chopped |
| 1 |
pk |
Spice cake mix; (18.25 ounces) |
| 1 |
cn |
Solid pack pure pumpkin; (16 ounces) |
| 3/4 |
c |
Confectioners' sugar |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
|
Container frozen whipped topping; (16 ounces) |
INSTRUCTIONS
Prepare the spice cake as directed on the package. Add the chopped walnuts
to the batter and bake according to the package directions for two 9 inch
round cake pans. Allow to cool completely on wire racks. In a large bowl,
combine the pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg
until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of
the pumpkin mixture, spreading just to the edges. Repeat with the remaining
layers of cake and pumpkin mixture 3 more times, ending with the pumpkin
mixuture and leaving the sides unfrosted. Cover loosely and chill for at
least 3 hours before serving.
Note: Top with additional pecan halves for that fancy finishing touch.
This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5
Published in 1997
Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings
Posted to recipelu-digest Volume 01 Number 562 by PLK1028 <PLK1028@aol.com>
on Jan 19, 1998
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