1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) whipped Topping mix 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 Frost with your favorite frosting or creamy butter frsting. From: Fred Goslin, Cyberealm BBS, Watertown NY 1993
How To make Pumpkin Cake From Fred Goslin's Videos
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250g soft butter/margarine 250ml castor sugar 2 large eggs 30ml apricot jam 500ml cooked pumpkin, mashed 5ml vanilla essence 125ml milk 500ml Sasko self-raising flour 5ml bicarbonate of soda 60ml custard powder
ICING 80g soft butter/margarine 60ml hot water 500ml icing sugar 60ml cocoa
STEP 1: Preheat the oven to 180°C, lightly grease and line a 23cm round cake tin. STEP 2: Cream the butter/margarine and sugar. Beat in the eggs, jam, mashed pumpkin, vanilla essence and milk. STEP 3: Sift the dry ingredients together and fold into the pumpkin mixture. STEP 4: Spoon the mixture into the prepared tin and bake at 180°C for 55-60 minutes, or until a skewer comes out clean. STEP 5: For the icing, cool the cake in the tin for ten minutes and turn out onto a wire rack to cool completely. STEP 6: Stir the butter/margarine and hot water in a bowl. STEP 7: Sift the icing sugar and cocoa together. Stir all the ingredients together until smooth and glossy. STEP 8: Spread evenly over cooled cake and decorate.
19/01/12
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