Ingredients:2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 tbsps baking soda
2 tbsps ground cinnamon
1/2 tbsp ground ginger
1 tbsp baking powder
1/2 tbsp salt
2 cups pumpkin puree or cooked mashed pumpkin
cream cheese frosting,
1/2 cup chopped pecans
Cream Cheese Frosting:1/4 cup butter
1 pack cream cheese, room temperature
1/2kg confectioners' sugar, sifted
2 tbsps vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer 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.
Benefits of Pumkin:
Low-Calorie While Helping Fill You Up,Source of Healthy Fats,Rich in Beta-Carotene,High in Inflammatory Reducing Beta-Cryptoxanthin, Provides 500mg Of Potassium.
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