Try this Pumpkin Cake recipe, or contribute your own.
Suggest a better descriptionPrepare the cakes according to directions bake in TWO 12 cup fluted tub pan. FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with filling; put cakes together with bottoms together. set aside. FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4s of the frosting orange. Tint remaining frosting green. ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. NOTE: I wish I could copy the picture for you...it is adorable. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 14 servings | ||
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Calories: 300 | ||
Calories from Fat: 196 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 43.7mg | 13 % | |
Sodium 24.2mg | 1 % | |
Potassium 94.6mg | 2 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 24.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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