Wednesday, June 25, 2008

Bliss...I mean, Pumkpin Cake

I am addicted to pumpkin. Why limit it to Thanksgiving when you can have it year round? And, here's a bonus: at work today I learned that pumpkin extract and cinnamon have both been clinically shown to lower blood glucose levels. This cake is a cure for diabetes!!!! (Not true. I just tell myself this so I feel better after I down half the pan.)

Pumpkin Cake

1 2/3 cup sugar
1 15 oz can pumpkin puree (not pie filling)
1 cup oil

Blend until smooth.
Add 3 eggs, one at a time, blending in between.

Sift together:
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 tsp baking soda

Blend until smooth.

Bake in a greased 9x13 pan at 350 for 30 minutes

Cream Cheese Frosting

1 stick butter, softened
2 tsp vanilla
1 8 oz package cream cheese
2 cups powdered sugar

Spread over cooled cake. Try not to eat it all at once. It really is hard not to.


Janessa said...

I just posted two really fatty dessert recipes in a row. So much for cooking healthy food!

Jessie Evans said...

Ha, fatty desserts are my favorite.