A few years ago, we had the pleasure of being invited to our friends' home for a costume dress-up party. In keeping with the theme, many folks shared favorite Halloween holiday-type dishes. This cake was unveiled at the end of the evening, when I had already been treated to Mary's Gourmet Mac and Cheese and thought that I was too full to taste another morsel. My husband tried a bite, looked as if he was melting from sheer bliss and popped a taste in my mouth. Oh. My. Deliciousness. Wow! Here was someone filled to the gills and on carb overload but this cake rocked the house! Thank goodness our hostess shared her recipe!
The Bender's Moist Pumpkin Spice Cake
Cake:
4 eggs
1 ½ cup sugar
1 cup oil
1 can (15oz) pumpkin
Beat these ingredients together until light and fluffy.
Sift together in separate bowl:
2 cups flour
2tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Mix the two mixtures together.
Bake in floured 9x12 pan (or bake in a Demarle flexipan mold with no need to flour the pan) pan at 350 degrees for 25-35 minutes (but watch carefully)!
Frosting
3 oz. cream cheese (softened)
½ cup butter (softened)
1 tsp vanilla
2 cups sifted powdered sugar
dash of milk as needed
