Si modo
Diamond Member
I wasn't paying attention and didn't know there would be such a shortage. I had found a fantastic pumpkin cake recipe and searched high and low for the right sized pan (9" square). Finally found it, made the cake twice and . . . . boom, no more pumpkin.
Guess what I'm baking today?
OOOHH...both of you....care to share the recipes?
I guess I should have started this thread in the food forum.
I got this out of a Good Housekeeping magazine quite some time ago. They are very yummy. I like the cake without the icing too . . . they would make great muffins.
Frosted Pumpkin Cake Squares
1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil (I use Hollywood Safflower oil)
1 cup flour
1 tspn. cinnamon
1 tspn. baking soda
1/2 tspn. baking powder
1/2 tspn. salt
Prehead over to 350; grease 9" square pan.
At medium speed, beat sugar and eggs 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder and salt; beat 1 minute.
Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool pumpkin cake in pan on wire rack.
Icing
3/4 cup powdered sugar
1/4 cup cream cheese
2 tblspn butter, softened
1/2 tspn. vanilla
Combine all ingredients and beat at low speed until smooth.
Makes 9 servings. Each serving: 350 cals; 4 g protein; 45 g carbs; 18 g fat; 1 g fiber; 54 mg cholesterol; 360 mg sodium.
I tried this cake in an 8" x 8" pan, both a metal and glass one, and it would not cook in the center. I even extended the baking time by 10 minutes and it still wouldn't cook. I found a 9" x 9" Nordic Ware aluminum pan and it came out perfect.
Oh wow. That's porn for my taste buds right there.
Yummm.
