Wednesday, October 20, 2010

Pumpkin Week Day #3

Cashel's day and once again he has a vision. Graveyard cake is on the docket. Since its pumpkin week we made a pumpkin cake as our base.
We had a special guest baker today...Grammy! She was lead Fehry for the cake part.

Cashel figuring out how to use the can opener.

We love our KitchenAid, it was a wedding gift from Uncle Cody, thanks OhCo, you've gotten your money's worth on this purchase.

Coolest graveyard cake EVER!

Pumpkin cake with cream cheese frosting.
Total Time: 40 minutesIngredients:
•2 cups sugar
•1 cup vegetable oil
•4 large eggs
•2 cups all-purpose flour
•2 teaspoons baking soda
•2 teaspoons ground cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon baking powder
•1/2 teaspoon salt
•2 cups pumpkin puree or cooked mashed pumpkin
•cream cheese frosting, below
•1/2 cup chopped pecans
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting

•1/4 cup butter
•1 package (8 ounces) cream cheese, room temperature
•1 pound confectioners' sugar, sifted
•2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

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