Yield: 1 Servings
|1 can||(29 oz) pumpkin|
|4 cups||All purpose flour|
|3 cups||Granulated sugar|
|5 teaspoons||Baking powder|
|2 teaspoons||Baking soda|
|1 pack||(8 oz) cream cheese|
|1 tablespoon||Brandy; (optional)|
|3 cups||Powdered sugar; (up to 4 C seems ok).|
BUTTER CREAM FROSTING
Preheat oven to 350. Combine flour, sugar, baking powder, soda, salt and spices in large bowl. In another bowl, beat eggs, add eggnog, pumpkin and vanilla and blend thoroughly with electric mixer; stir into flour mixture and blend well with mixer ( I mix on high for a minute or so). Pour mixture into 2 greased 15x10x1 pans. Bake at 350 for 20-25 minutes, depending on how fast your oven is (start testing at 18-20 min.). Let cool completely and frost with butter cream frosting.
Butter Cream Frosting: Soften butter and cream cheese (near melted) and cream together with vanilla and brandy. Add sugar one C at a time until mixed in, then beat with electric mixer until fluffy. Frost and enjoy! This is not a low-fat, low-cholesterol delight, but a delight it is. Have gotten rave reviews wherever I've taken it this holiday season. And don't think this is too large a quantity; they will disappear in a heartbeat.
Posted to EAT-L Digest by Raindncpub <Raindncpub@...> on Dec 11, 1997