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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 15 |
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A Betty Crocker recipe that makes a wonderful for fall cake! Great with buttercream or cream cheese frosting or even a basic icing! Ingredients:
3 1/2 cups flour |
2 cups sugar |
1 cup butter or 1 cup margarine, softened |
1/2 cup light molasses |
1/3 cup water |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 lb solid pack pumpkin |
4 eggs |
Directions:
1. Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
2. Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
3. Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
4. Cool completely before frosting.
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