Tuesday, November 8, 2011

Pumpkin Cake

I found the yummiest pumpkin cake. Moist and full of flavor. To top it all off I frosted it with a maple cream cheese frosting. The combination was so good. Totally worth trying, its the perfect time of year for it.

Pumpkin Cake
Recipe Source: AllRecipes.com

2 cups Sugar
1 cup Vegetable Oil
4 large Eggs
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoons Ginger
1/2 teaspoon Salt
2 cups Pumpkin Puree
Cream Cheese Frosting, Recipe Follows

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 

2. Combine sugar, vegetable oil, and eggs in the bowl of a stand mixer and mix well. Sift dry ingredients into a medium bowl. Add dry ingredients into the wet ingredients and beat well. Stir in pumpkin.

3. Pour batter into the prepared pans. Bake for about 35 minutes or until a toothpick comes out clean. Turn out onto wire racks to cool. Cool completely and frost with cream cheese frosting.

Maple Cream Cheese Frosting

8-oz Cream Cheese, softened
1/2 cup Butter, room temperature
6 cups Powdered Sugar
2-3 Tablespoons Milk
1/2 teaspoon Maple Extract

Combine all ingredients in the bowl of a stand mixer and beat until smooth.

I shared this at 
Totally Tasty Tuesdays

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