Recipe for...Frosted Pumpkin Cake


Recipe for... cake recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Frosted Pumpkin Cake This recipe is rated : 0 Recipe Ingredients 1 (16 ounce) can pumpkin 2 cups granulated sugar 1 cup vegetable oil 4 eggs, lightly beaten 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt Frosting 3 ounces cream cheese, softened 5 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar 3 to 4 teaspoons milk Chopped nuts Cooking Procedures Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan. In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into prepared baking pan. Bake for 25-30 minutes or until cake tests done. Cool. Frosting: Beat the cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: onful of it, heaped full, at a time, shaping it at the top into a point, and smoothing it down by means of a knife dipped in water. Cook about ten minutes in soup-liquor. Ham Dumplings. Proceed as above, taking raw ham instead of veal, and season with either minced onion or parsley, instead of nutmeg, leaving out the salt. Do not take the trouble to force it through a sieve, but stir until smooth and light. Form rather large balls about the size of a small egg LETTER IV 29 and cook for
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