-
Try these Ingredient Substitutions when you're in a bind!Full Story > Try these Ingredient Substitutions when you're in a bind!Full Story > Simple solutions for healthier cooking.Full Story > Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! Full Story > A pinch of this, a dab of that... click here for a printable conversion chart.Full Story > Keep this posted on your refrigerator for easy reference! Full Story > Money Saving IdeasFull Story > Money saving ideas to bet on.Full Story > What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.Full Story >
Recipe from Tricia Nickerson of Michigan
1 can (16oz) pumpkin
2 cups of sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups of all-purpose flour
2 tsps. of baking soda
1 tsp. of ground cinnamon
1/2 tsp. of sugar
Frosting:
1 pkg (3oz)cream cheese, softened
5 Tbsp butter or margarine, softened
1 tsp of vanilla extract
1-3/4 cups of confectioners sugar
3 to 4 tsps of milk
Chopped nuts
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 a greased 15-in x 10in x 1in. baking pan. Bake at 350 for 25-30 minutes or until the cake tests done. Cool.
For frosting, beat the cream cheese, butter and vanilla 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
FOX19-WXIX
