Cake
In a big bowl, whisk together:
2 cups flour
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
1 t ground ginger
½ t nutmeg
¼ t allspice
In a separate bowl, whisk together:
1 cup light brown sugar
1 cup sugar
8 oz butter, melted
Add 4 eggs to the sugar/butter mix, blend then add 15 oz can of pumpkin.
Combine the wet ingredients and the dry ingredients and pour into pans (or cupcakes!) and bake at 350.
Cream cheese icing – depending on how much you want to make, my secret recipe is
X ounces cream cheese
X ounces butter
3x ounces powdered sugar
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