Pumpkin Cake With Cream Cheese Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
For more recipes visit my blog whatscooking.us Pumpkin is always good, and when it is in a cake I can never say no Ingredients:
2 cups sugar |
1 cup vegetable oil |
4 eggs |
2 cups all-purpose flour |
1 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups pumpkin puree or cooked mashed pumpkin |
Directions:
1. In a large bowl mix sugar, vegetable oil, and eggs very well.
2. Sift baking soda, flour, cinnamon, ground ginger, baking powder and salt into a separate bowl.
3. Add dry ingredients into oil mixture, beating well.
4. Stir in pumpkin puree.
5. Pour batter into two greased and floured 9-inch round layer cake pans.
6. Bake at 350° for 35 to 40 minutes.
7. When baked, turn cakes out onto racks to cool.
8. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
9. Frosting ingredients and preparation:
10. 1/4 cup butter
11. 8 ounces cream cheese at room temperature
12. 1 pound sifted confectioners’ sugar
13. 2 teaspoons vanilla extract
14. 1/2 cup chopped pecans
15. Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
|
|