GIVE HANKS
PUMPKIN CAKE
INGREDIENTS :
1 c . butter , softened 1 c . sugar 1 c . firmly packed light brown sugar 4 large eggs 1 ( 15 oz .) can pumpkin 3 c . all‐purpose flour 2 tsp . baking powder 1 tsp . ground cinnamon 1 / 2 tsp . baking soda 1 / 4 tsp . salt 3 / 4 c . milk 1 c . butter , softened 1 / 2 tsp . ground cinnamon pinch of salt 5 c . powdered sugar 1 / 4 ‐ 1 / 2 c . heavy whipping cream for
( WITH CINNAMON FROSTING !)
Brought to you by Kathy Arnett , Director of Student Orgs and Programs .
DIRECTIONS : Preheat oven to 350 degrees . Grease and flour 3 ( 9‐inch ) cake pans ; set aside . In a large bowl , beat butter and sugars at medium speed with a mixer until fluffy . Add eggs , one at a time , beating well after each addition . Beat in pumpkin . In a medium bowl , combine flour , baking powder , cinnamon , baking soda and salt . Gradually add to butter mixture alternately with milk , beginning and ending with flour mixture , beating just until combined after each addition . Divide batter evenly between prepared pans . Bake for 18‐22 minutes or until a wooden toothpick inserted in center comes out clean . Cool in pans on wire rack for 10 minutes . Remove from pans and cool completely on wire rack . Frosting : in a large bowl , beat butter , cinnamon and salt at medium speed with a mixer until creamy . Gradually add powdered sugar , beating until smooth . Add cream and beat until reaches desired consistency . Spread frosting between cake layers and then frost the top and sides of the cake .
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