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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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From Betty Crocker's Holiday Wishes mini recipe booklet. Ingredients:
1 (18 ounce) box white angel food cake mix |
1 tablespoon all-purpose flour |
1 1/2 teaspoons pumpkin pie spice |
3/4 cup canned pumpkin (not pumpkin pie mix) |
1 cup cold water |
2 cups heavy whipping cream |
1/4 cup powdered sugar |
2 tablespoons finely chopped crystallized ginger |
Directions:
1. Put oven rack at lowest position.
2. Preheat oven to 350 degrees.
3. Put a large bowl in refridgerator while preparing cake to chill.
4. In large bowl, beat all ingredients for cake on low for 30 seconds, then on medium for 1 minute.
5. Pour into ungreased 10-inch angel food pan (tube pan).
6. Bake 37 to 47 minutes or until crust is a dark golden brown color and the cracks are dry.
7. Remove from oven.
8. Immediately turn pan upside down onto a heatproof funnel or glass bottle.
9. Let hang for about 2 hours or until the cake is completely cooled.
10. Loosen cake from side of pan with a knife and turn upside down onto a serving plate.
11. To make frosting:.
12. In the chilled bowl, beat the whipping cream and powdered sugar with an electric mixer on high until stiff.
13. Fold in ginger.
14. Cut the cake in half horizontally to make two even layers.
15. Spread half of the filling on the bottom layer and replace the top of the cake.
16. Spread remaining filling on top of cake.
17. Sprinkle with additional pumpkin spice if desired for a pretty pumpkin cake!
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