Last year at this time I was craving Pumpkin Spice Cake (I just pulled one out of the oven).
We had just finished up Race for the Cure (Jen just RAN it. I'm so proud of her!).
And ISU had just won a BIG game against Nebraska on the road (we just beat Texas in a BIG game on the road!!!).
Dont you just love fall??
UPDATED:
We saved a piece of pumpkin cake for ya! :)
PUMPKIN CAKE
Preheat oven to 350F. Grease and flour cake pan.
Mix together (and set aside):
2 C. flour
3 t. baking powder
2 t. baking soda
1/4 t. salt
2 t. ground cinnamon
In large bowl, combine:
2 C. white sugar
1 1/4 C. vegetable oil
Blend in:
1 t. vanilla extract
2 C. canned pumpkin
Beat in one at a time:
4 eggs
Gradually beat in flour mixture
Stir in (optional):
1 C. chopped walnuts
Preheat oven to 350F. Grease and flour cake pan.
Mix together (and set aside):
2 C. flour
3 t. baking powder
2 t. baking soda
1/4 t. salt
2 t. ground cinnamon
In large bowl, combine:
2 C. white sugar
1 1/4 C. vegetable oil
Blend in:
1 t. vanilla extract
2 C. canned pumpkin
Beat in one at a time:
4 eggs
Gradually beat in flour mixture
Stir in (optional):
1 C. chopped walnuts
Bake for 35 minutes or until toothpick comes out clean. Cool.
CREAM CHEESE FROSTING
Beat together until creamed:
8 oz softened cream cheese
1 stick butter, softened
Gradually beat in:
2 C. powdered sugar
Add:
2 t. vanilla
Add milk to thin. Pour over cooled cake.
CREAM CHEESE FROSTING
Beat together until creamed:
8 oz softened cream cheese
1 stick butter, softened
Gradually beat in:
2 C. powdered sugar
Add:
2 t. vanilla
Add milk to thin. Pour over cooled cake.
