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| Cake |
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| 4 |
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eggs |
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| 2 cup |
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sugar |
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| 1 1/3 cup |
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butter |
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| 2 cup |
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flour |
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| 2 tsp |
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soda |
|
| 1/2 tsp |
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salt |
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| 2 cup |
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cooked pumpkin (15 oz canned pumpkin) |
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| 2 tsp |
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cinnamon |
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| 1 tsp |
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nutmeg |
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| Icing |
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| 1 |
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(8 oz.) pkg. cream cheese |
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| 1 |
|
stick butter |
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| 1 |
|
box confectioners sugar |
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| 2 tsp |
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vanilla |
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| 1 cup |
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pecans (optional) |
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food coloring (1 red, 2 yellow) |
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| 1 |
Beat eggs, add sugar and butter and beat well. Sift dry ingredients together and add to egg mixture. Blend well. Add pumpkin and blend well. Place in pans and bake. Remove from oven and let set 10 minutes. Remove from pan to cool. Frost with cream cheese icing, see recipe below. Serves 12.
Bake for 50 minutes at 350 degrees in a 9x13-inch pan.
Pour in greased and floured tube pan. Bake at 350 degrees for 1 hour. |
| 2 |
Cream Cheese Icing:
Soften butter. Add cream cheese. Beat until well blended. Slowly add sugar and vanilla. Sprinkle pecans over iced cake. |
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| |
| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |