Pumpkin cake 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 16 | ounces | Can pumpkin |
| 1 | cup | Vegetable oil |
| 4 | Eggs, beaten | |
| 2 | cups | All purpose flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soda |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Cinnamon |
| ½ | cup | Flaked coconut |
| ½ | cup | Chopped pecans |
| ½ | cup | Butter or margarine, softened |
| 8 | ounces | Cream cheese, softened |
| 16 | ounces | Powdered sugar |
| 2 | teaspoons | Vanilla extract |
| ½ | cup | Chopped pecans |
| ½ | cup | Flaked coconut |
Directions
FROSTING RECIPE (OPTIONAL
Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.
Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans and cool. Spread frosting between layers and on top of cake.
FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut.
Posted to FOODWINE Digest 19 October 96 Date: Sat, 19 Oct 1996 21:11:11 -0700 From: laura davis <ldavis@...>