This is the recipe of the cake I made for my card club for tomorrow night. I love this stuff! We're having a dinner tomorrow, and everyone gets to bring a part of the meal whether it's appetizer, main course, dessert, it has to be something fallish. And of course we also make a recipe card that's all cutesy for everyone to put in their fun 6 by 6 album. I'm excited, we always get some yummy food!
Pumpkin Vermont Spice Cake
Cake:
3 cups flour
3 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups sugar
¾ cup (1 ½ sticks) butter, softened
3 large eggs
1 ½ cups Libby’s 100% Pure Pumpkin (15 oz. can)
½ cup Nestle’s Carnation Evaporated Milk
¼ cup water
1 ½ teaspoons vanilla extract
Maple Frosting:
11 ounces cream cheese, softened
½ cup butter, softened
3 ½ cups powdered sugar
2 to 3 teaspoons maple flavoring
Preheat oven to 325 degrees. Grease and flour cake pan. Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pan. Bake for 35 to 40 minutes. Cool.
For Frosting: Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.
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7 comments:
That sounds really good. I love making stuff like that in Oct. and Nov. I will have to try sometime. I was thinking of making pumpkin chocolate chip cookies tonight.
Oh that sound sooo good. I'm going have to try these!
This sounds like a keeper for me -- love the maple flavoring! Yummy!
Sounds yummy, and what a fun card club you have!
Well doesn't that look delicious? I am printing this bad boy.
Oh mama, this cake sounds dee-lightful, seriously. I am definitely going to have to whip this sucker up.
mmmm. that sounds deeeeelish!
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