| 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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