Recipe by: Southern Living Magazine Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cake pan. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Garnish, if desired. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 262 (43%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 289mg||89 %|
|Sodium 461.4mg||16 %|
|Potassium 165.5mg||4 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 76.7g|
|Protein 10.6g||15 %|
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: 605
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