Boo-tiful Pumpkin Cake
Yield: Serves 8 to 10
a.. 4 eggs, beaten
b.. 2 cups sugar
c.. 1 cup oil
d.. 15 ounce can pumpkin
e.. 2 cups all-purpose flour
f.. 1 teaspoon salt
g.. 2 teaspoons baking soda
h.. 1 1/2 teaspoons cinnamon
i.. Cream Cheese Frosting:
j.. 8 ounce pkg. cream cheese, softened
k.. 1/4 cup butter, softened
l.. 1 teaspoon vanilla extract
m.. 1 1/2 to 2 cups powdered sugar
n.. 2 to 3 tablespoons milk
Preparation
1.. Combine eggs, sugar and oil in a large bowl; beat with an electric mixer
on high speed until mixture is lemon-colored and thick. Blend in pumpkin; set
aside. In another bowl, whisk together flour, salt, baking soda and cinnamon.
Add 1/2 cup at a time to the pumpkin mixture, blending well after each
addition. Pour batter into a lightly greased 13"x 9" baking pan and bake at 350
degrees for 40 minutes, or until a toothpick comes out clean. If using a Bundt®
pan, bake for 30 minutes at 350 degrees, then reduce temperature to 325 degrees
for an additional 20 to 25 minutes. Check for doneness. Cool completely before
frosting.
2.. To make the pumpkin cake shown, prepare the recipe twice, making 2 cakes.
Invert one on top of the other. Prepare Cream Cheese Frosting reserving 1/2 cup
for stem. Tint frosting with orange food coloring. Drizzle over cakes. Tint
remaining frosting green. Frost an ice cream cone with green frosting and
invert for the stem. Sprinkle with edible glitter.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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