Pumpkin Cake with Vanilla Icing 2 cups flour 2 cups sugar 2 teaspoons baking soda 2-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1 teaspoon salt 1 can (16 ounce) plain pumpkin (not pie filling) 4 eggs 1-1/4 cups vegetable oil 1/4 cup water Preheat the oven to 325°F. Grease and flour a Bundt pan and set it aside. Combine the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt in large bowl of mixer. Add pumpkin, eggs, oil and water and blend on low speed of mixer. Increase the speed to medium and beat one minute. Pour into the prepared pan and bake 1 hour. Cool 20 minutes in the pan and turn out on a wire rack to cool completely. Ice with Vanilla Icing. Vanilla Icing: Combine 1/4 cup softened butter, 1 package (3 ounce) softened cream cheese, 1 teaspoon vanilla and 1 tablespoon milk. Add 2 cups powdered sugar and beat until smooth. The icing should be fairly thick. Spoon onto the top of the cake. Enjoy.
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