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Saturday, November 16, 2013

Pumpkin Spice & Everything Nice

I am not a pumpkin pie fan.  I don't drink pumpkin spice lattes.  My family would make a pumpkin pie each Thanksgiving, but it was typically an afterthought. Compared to the apple pie my family spent laboring over, the pumpkin pie never stood a chance.  

This pumpkin spice cake recipe turned me into a pumpkin fan.  In fact, it turned my whole family into pumpkin fans. Be warned though--you'll want to make two of these because the recipe is easy! 

Pumpkin Spice Cake:
From Cake Mix Doctor's Cookbook

1 box spice cake mix
1 3.4 oz box of vanilla pudding mix
1 cup  canned pumpkin
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger

  1. Preheat oven to 350 degrees F.
  2. Lightly mist a 9X13'' baking dish with vegetable oil spray.
  3. Place all ingredients in a large mixing bowl.  Using an electric handheld mixer, mix on low for 1 minute.  
  4. Scrape down the sides of the bowl with a rubber spatula.  Increase spread on mixer to medium, and mix batter for two minutes.
  5. When the batter looks thick and well-blended, pour  the batter into the prepared pan.  Smooth the batter with a rubber spatula as necessary.
  6. Bake for 32-26 minutes, or until a toothpick entered into the center of the cake comes out clean. 
  7. Let the cake cool for at least 20 minutes on a wire rack.  When it is completely cool, frost with the buttercream frosting recipe below!

Buttercream Frosting

1 stick butter at room temperature
3 cups confections' sugar
1/2 tsp vanilla
1-2 tbsps of milk

  1.  Place butter in a bowl.  Using a hand held mixer, mix on medium until butter is light and fluffy.  
  2. Sift the 3 cups of confectioners sugar, and then add it to the butter.
  3. Add vanilla and one tablespoon of milk to the bowl.  
  4. Mix on medium until combined.  If the frosting is too thick, add more milk.  If the frosting is too runny, add more sugar.

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