Pumpkin butterscotch snacking cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Ground cinnamon |
| 2 | teaspoons | Ground nutmeg |
| 1⅔ | cup | (15-16 oz can) Solid Pack Pumpkin |
| 4 | Eggs | |
| 1½ | cup | Packed brown sugar |
| ½ | cup | Applesauce |
| 2½ | cup | Chopped walnuts (pecans are also good) |
| 2 | cups | (one 12-oz pkg) butterscotch morsels |
Directions
Preheat oven to 350 degrees Fahrenheit.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl. Beat pumpkin, eggs, sugar, and oil in large mixer bowl at medium speed for 3 minutes. Stir in flour mixture just until blended. Stir in 1¼ cup of walnuts.
Spread into greased 13"x9" baking pan. Sprinkle with morsels and remaining nuts. Bake in preheated oven for 40-45 minutes or until cake tests done.
Cool in pan on wire rack.
Makes 16-18 servings.
Posted to EAT-L Digest 23 Jan 97 by Joan Mathew <cmathew@...> on Jan 24, 1997.