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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This pumpkin dessert always gets rave reviews. When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen. Ingredients:
1 package white cake mix (regular size) |
3/4 cup king arthur unbleached all-purpose flour, divided |
1 cup water |
3/4 cup canned pumpkin |
2 eggs |
1/3 cup canola oil |
1 teaspoon ground cinnamon |
2 tablespoons brown sugar |
1-1/3 cups vanilla or white chips |
1/4 cup chopped pecans |
frosting: |
1 cup butter-flavored shortening |
7-1/2 cups confectioners' sugar |
3/4 cup milk |
2 teaspoons vanilla extract |
1 to 1-1/2 teaspoons maple flavoring |
Directions:
1. Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
2. Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
3. Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
5. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Yield: 12-14 servings.
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