would ya like some cake with that frosting?

Sitting on my plate is a slice of pumpkin cake with a huge mound of cream cheese frosting. This dessert of mine has to be proof that there is a female fat gene. My husband looks at how I serve this cake to myself and really doesn't get it, in fact he says the cake is great with out the frosting. Clearly he doesn't get it, there is something divine about fat and sugar mixed together. Not so great when I go to try on clothes after a week or so of this high calorie consumption. Moderation isn't my strong suit when faced with these treats so generally they stay out of the house. Below is the recipe. It came from a cookbook created by the families in my son's kindergarden class.

Pumpkin cake with cream cheese frosting

15 oz can of pumpkin ( or if you have the time peel and microwave your own fresh pumpkin using a small decorative one or just an approximate 15 oz portion of a larger one)

2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

In a mixing bowl, (I use a kitchen aid stand mixer)beat pumpkin, sugar and oil. Add eggs and mix well. Add salt, cinnamon, and baking soda and mix well. Add flour and mix well scraping down the sides of the bowl as necessary. Pour into a greased pan 9 by 13 or a bundt pan and bake at 350 degrees for approximately 35 - 40 minutes. Cool cake completely before frosting.

Cream cheese frosting

3 oz of cream cheese (full fat or reduced fat is fine)softened
5 tablespoons butter softened
1 teaspoon vanilla
1 3/4 cup of powdered sugar
1 -3 teaspoons of milk

Beat butter, cream cheese, and vanilla. Gradually add powdered sugar. If too thick at this point add milk 1 teaspoon at a time until the frosting is the consistency you want)


Next time a recipe for white bean turkey chili.