Diane’s Favorite Pumpkin Cake
For the cake:
1 cup vegetable oil
2 cups sugar
2 cups canned pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
For the frosting:
3 ounces cream cheese, softened
6 tablespoons margarine, softened
1 teaspoon milk
1 teaspoon vanilla
2 cups confectioner’s sugar
Preheat the oven to 350 degrees. If you want to bake a cake, you’ll need a 13x9-inch pan; if you want to bake bars, you’ll need a jelly roll pan. Do not grease pans.
In a large bowl, cream together the oil, eggs, and sugar. Then add the remaining ingredients and mix well. Pour them into the chosen-size pan. Bake until the cake or bars test done—about 20 to 25 minutes for the bars and longer for the cake. Let cool.
Mix the frosting by creaming together all of the ingredients. Spread on the cooled cake or bars, let set up, and then cut. Store leftovers, covered, in the refrigerator. This is a moist cake.
For the past three days I’ve been searching the house for my favorite pumpkin bread recipe. It’s especially delicious because of the filling. I’ve checked my files more than once and have looked in every recipe book I own (in case I put the recipe in one of them), but I can’t find it. Maybe later…
Yesterday when I was at the grocery store, I met up with a reader who wondered if I had a recipe for a pumpkin roll, a cake filled with cream cheese and then rolled up. Her request was interesting because I had a conversation with someone else that morning about a pumpkin roll.
She didn’t have a recipe for it, either, and neither do I. So, if you have such a recipe that you’d like to share, please call or write to me.
Meanwhile, since I’ve been featuring pumpkin recipes, here’s a favorite “Pumpkin Cake” recipe of mine (although the “Pumpkin Pie Cake” in a recent column is also very good). This recipe can also be used to make pumpkin bars, if you use a jelly roll sheet.
This recipe has been in the column before, but I’m repeating it in case you missed it then.
To make “Diane’s Favorite Pumpkin Cake,” you will need the following ingredients: For the cake — 1 cup vegetable oil, 4 eggs, 2 cups sugar, 2 cups canned pumpkin, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 2 cups flour. For the frosting — 3 ounces cream cheese (softened), 6 tablespoons margarine (softened), 1 teaspoon milk, 1 teaspoon vanilla, and 2 cups confectioner’s sugar.
Preheat the oven to 350 degrees. If you want to bake a cake, get out a 13x9-inch pan, if you want to bake bars, you’ll need a jelly roll pan.
There is no need to grease the pan.
In a large bowl, cream the oil, eggs and sugar. Add the remaining ingredients and mix well.
Pour the batter into the ungreased pan of choice. Bake at 350 degrees until the cake tests done—about 20 to 25 minutes for bars and more time for the cake.
Cool completely and then frost.
To make the frosting, cream together all of the frosting ingredients. Spread on the uncut cake or bars.
Let the frosting set and then cut. Put leftovers, covered, in the refrigerator.
This is a moist cake that will keep for awhile in the refrigerator. My family likes to put whipped topping or cream over a serving of cake.
Don’t forget to check your recipe files for a pumpkin roll recipe. If you have it or any recipe you’d like to share with readers, please call me at 824-8809 or write to me at P.O. Box 415, Craig, Co., 81626.
As I write this column I’m watching the snow fall. I am so grateful for moisture!
Copyright Diane Prather 81626