Tuesday, November 19, 2013

Get in my belly, Fall..

 The title, says it all..

I have such a love for food, and it is nothing like the fall and winter weather to set off some of my favorites: Stuffing, Meatballs, Chicken & Dumplings, all soups, chili, you name it... warmth is the key :) And All fall deserts,... if it has pumpkin, that is a vegetable  Right? I mean, to make up for the pie the pumpkin is in..

One of the ladies I work with always makes amazing cakes each month for the Birthday's around the office.

Her November cake was pumpkin with cream cheese icing. DE-Lish! I had to show off her talents, but also share the recipe...

Her November cake was pumkin with cream cheese icing. DE-Lish! I had to show off her talents, but also share the recipe...

    1 (16 ounce) can pumpkin
    2 cups white sugar
    1 cup vegetable oil
    1 teaspoon vanilla
    4 eggs, beaten
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup finely chopped walnuts 
    1 (3 ounce) package cream cheese, softened
    6 tablespoons butter, softened
    1 teaspoon vanilla extract
    1 3/4-2 cups confectioners' sugar
    3 teaspoons milk
    chopped walnuts 
    Cake baking directions:
    Preheat oven to 350 degrees.
    Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
    Add eggs and mix well.
    Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
    Fold in nuts.
    Pour into a greased 9 x 13 inch baking pan/dish.
    Bake for 35- 40 minutes or until center tests done.
    Cool completely before frosting.
    For the frosting:
     Beat cream cheese, butter and vanilla until smooth.
    Gradually add sugar and mix until well combined and smooth.
    Add milk and beat until frosting is the spreading consistency you desire.
    Frost cake and sprinkle with chopped nuts if you like.
    I did not get the recipe from m co-worker, I got it here.
    Well, I hope you all enjoyed... 
    Chat Soon.

No comments:

Post a Comment