Luscious Four-Layer Pumpkin Cake
I have not tried this one yet.. But it looked too good to pass up on
sending right now..
Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 42 min
Makes: 16 servings, one slice each
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans.
Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the
pumpkin pie spice in large bowl with electric mixer on medium speed until well
blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers
comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool
completely. Beat cream cheese in small bowl with electric mixer on medium speed
until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie
spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack
layers on serving plate, spreading the cream cheese filling between layers. (Do
not frost top of cake.) Drizzle cake with caramel topping just before serving;
sprinkle with the pecans. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special
occasion.
How to Slice and Stack Cake Layers
Place one of the cooled cake layers on a serving plate. Make a 2-inch
horizontal cut around side of cake using a long serrated knife. Then, cut all
of the way through the cake layer to make two layers. Remove the top layer by
sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the
serving plate with one-third of the whipped topping mixture, then slide the top
half of the split cake layer from the cardboard circle onto the frosted layer
on plate. Place the remaining unsplit cake layer on a cutting board. Cut into
two layers as done for the first layer. Repeat the process of transferring the
cake layers to the stacked cake layers on plate using the cardboard circle.
KRAFT KITCHENS VIDEOS
Layer Cake Basics
NUTRITION INFORMATION
Nutrition (per serving)
Calories 360 Total fat 19g Saturated fat 8g Cholesterol 70mg Sodium
310mg Carbohydrate 44g Dietary fiber 1g Sugars 31g Protein 5g Vitamin A
90%DV Vitamin C 2%DV Calcium 8%DV Iron 6%DV
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/1recipes_galore2007-smallappliance
http://groups.yahoo.com/group/1Recipes_Galore2007-drinks
Check them out
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