Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Package(18.25)spice cake mix |
| 1½ cup | Libby's Pumpkin pie mix |
| 4 \N | Med. eggs |
| 1 \N | Envelope (1.25oz) whipped |
| \N \N | Topping mix |
| 1 cup | Milk |
| 5 teaspoons | Flour, all purpose |
| 1 cup | Butter |
| 1 cup | Sugar, powdered; sifted |
| 1 teaspoon | Vanilla |
FROSTING
Preheat oven to 350 deg.
In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely.
FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well.
From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120 File