Monday, October 27, 2008

Iced Pumpkin Cake

BATTER:

  • 1 box yellow cake mix
  • 3/4 c. sugar
  • 1 can pumpkin
  • 1 tsp. cinnamon
  • 4 eggs
  • 1/2 c. salad oil
  • 1/4 c. water
  • 1/4 tsp. nutmeg

Preheat oven to 350 degrees.
Combine all dry ingredients.
Add eggs in one at a time.
Then add in remaining ingredients.
Beat for 5 minutes.
Bake in greased & floured tube pan.
Check cake with a toothpick after 45 minutes (may take up to 1.5 hrs).
Let cake cool in the pan then release the cake, allowing to cool completely before icing

ICING:

  • 8 oz. cream cheese
  • 1 stick butter
  • 1 box (1 lb) confectioner's sugar
  • 1 tsp. vanilla

Cream, using the beater attachment, the cream cheese & butter.
Slowly add the confectioner's sugar allowing time for the sugar to mix in.
Cream together completely, then whip the icing to lighten it up*

*If needed, add milk until the icing reaches spreading consistency.

From: Madelyn Shedd (HMS 2007)

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