I got this idea from the Hello Cupcake book, lots of cool ideas in there! Pumpkin Cake recipe: 2 1/2 c. sugar 2 1/2 c. all purpose flour 1/4 tsp. salt 1 tsp. baking soda 1 tsp. EACH of cinnamon, cloves, nutmeg, and allspice (I actually use a little less than a tsp) 15 oz. can of pureed pumpkin, NOT pumpkin pie filling 1 c. vegetable oil 3 eggs, lightly beaten 1 tsp. vanilla Preheat oven to 350. Prepare pans by either using baking spray or grease and flour. Mix together dry ingredients in a medium bowl. In large bowl combine wet ingredients until creamy. Slowly add the dry ingredients to the wet, mixing until just combined. Bake 18-25 minutes if making cupcakes, 35-45 minutes if using 2 cake pans. This recipe will make 24 cupcakes or a 2 layer 8" or 9" cake. The ice cream scoop only works on thicker batters, for my chocolate cake I use a measuring cup to pour. I've noticed that my cream cheese frosting doesn't taste very good right away, for some reason the flavors take a little longer to meld. Once they have though....YUM. This recipe should NOT be left out at room tempterature for longer than the time it takes to decorate the cake. I only needed to add 1/4 c. of cream but you could add less and have it still turn out well. One warning, if your kitchen is warm, DON'T add any liquid until all the sugar is in, you might not need it. Cream Cheese Frosting 1 <b>...</b>
