Jumpin' pumpkin cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Wilton Jack-O-Lantern Pan | ||
| 2 | cups | All purpose flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Pumpkin pie spice |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Vegetable oil |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1 | can | (16 oz.) solid pack pumpkin |
| ½ | cup | Chopped nuts; (optional) |
| Wilton Tip #18 | ||
| Wilton Disposable Decorating Bag | ||
| 4 | cups | (16 oz.) confectionery sugar; sifted |
| 6 | tablespoons | Butter |
| 3 | tablespoons | Half and half; up to 4 |
| 1½ | teaspoon | Maple flavoring |
Directions
CAKE
FROSTING
Looky looky!!! I found a web site for the leader in Cake Decorating- Wilton!! The site has "Learn to Decorate", recipes, tips, idea, an on-line store, and more!! Here are a few recipes from the site: Preheat oven to 350ºF. Grease and flour Jack-O-Lantern Pan. Combine flour, baking powder, spice, soda and salt. In a separate bowl, beat oil, sugar and eggs. Stir in pumpkin, flour mixture and nuts (if desired). Pour into prepared Jack-O-Lantern Pan. Bake on center rack 25-30 minutes or until an inserted cake tester comes out clean. Cool.
In a medium bowl, combine all frosting ingredients. Beat until smooth.
Frosting recipe makes 2-¼ cups, enough to cover pumpkin, if desired. To decorate as shown, pipe tip #18, string eyes, nose and mouth.. Pipe tip #18 zigzag stem.
Makes 15 servings.
Posted to Bakery-Shoppe Digest by Musique68<Musique68@...> on Apr 1, 1998