Pumpkin Spice Cake
1 18.25-oz. spice cake mix
1 3.4-oz. pkg. vanilla instant pudding mix
1 c. pumpkin
1/2 c. vegetable oil
1/2 c. water
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
Butter Cream Frosting
or Orange Cream Cheese Frosting
1/2 c. pecans or walnuts, toasted (chopped if frosting)
Preheat oven to dg350. Grease 13- by 9-inch baking pan.
In large bowl mix cake mix, pudding mix, pumpkin, oil, water, eggs,
cinnamon and ginger with mixer at low speed for one minute. Increase
speed to medium and beat two minutes more. Pour into pan and bake
32-35 minutes. Remove to wire rack to cool for 20 minutes. Frost with
either frosting if desired. If frosting, sprinkle with toasted nuts.
Slice into 20 squares to serve. Store in refrigerator.
Pumpkin Spice Cake
Cake:
3-1/2 c. all-purpose flour
1 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-3/4 c. sugar
1 c. margarine or butter (2 sticks), softened
4 large eggs
1 16-oz. can solid packed pumpkin
1/4 c. milk
2 tsp vanilla extract
Glaze:
6 tbsp margarine or butter (3/4 stick)
1/2 c. brown sugar
2 tbsp milk
1 tsp vanilla extract
1 c. Confectioners' sugar
Prepare cake: Preheat oven to dg350. Grease 10-inch Bundt pan, dust
with flour.
In medium bowl mix flour, pumpkin pie spice, baking powder, baking
soda and salt. Set aside.
In large bowl with mixer at low speed, beat sugar with margarine or
butter, until blended, scraping bowl often with rubber spatula.
Increase speed to high, beat until creamy about 2 minutes. Reduce
speed to low, add eggs, one at a time, beating well after each
addition.
Mix together pumpkin, milk and vanilla. With mixer at low speed,
alternately add flour mixture and pumpkin mixture, beginning and
ending with flour mixture, until batter is smooth, occasionally
scraping bowl with spatula.
Pour batter into pan. Bake 55 to 60 minutes until tests almost clean.
Cool cake in pan on wire rack 15 minutes. With small metal spatula,
loosen cake from sides of pan. Invert onto wire rack to cool
completely.
When cake is cool, prepare Brown-Butter Glaze: In 2-quart saucepan
heat margarine or butter over medium heat until melted and golden
brown, about 3-5 minutes. Stir occasionally. Add brown sugar and milk
and whisk over low heat until sugar dissolves, about 2 minutes. Remove
saucepan from heat. Whisk in vanilla. Gradually whisk in
Confectioners' sugar until smooth, about 3 minutes. Cool glaze until
slightly thickened, about 5 minutes, whisking occasionally. Pour glaze
over cooled cake allowing glaze to drip down side of cake.
Makes 20 servings--330 calories each.
Enjoy!
Sherri
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