| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cakes | 24 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 4 | Eggs, beaten | |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 2 | ts | Baking soda |
| 2 | c | Sugar |
| 2 | c | Pumpkin puree |
| 1 | c | Vegetable oil |
| 1 | Stick butter | |
| 8 | oz | Cream cheese |
| 1 | ts | Vanilla extract |
| 1 | Box powdered sugar |
INSTRUCTIONS
CAKE FROSTING 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 <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 164645 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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