Thursday, October 29, 2009
This weekend our dear Nashville friends Aaron and Jenn came to see us as part of their 1 year anniversary trip. At their wedding last year, they had the most delicious pumpkin cake. Yum! So I made a mini one for them, and put it on my new mini cake plate!!
This was so moist and delicious!! I traded most of the vegetable oil for applesauce, and next time I think I'm going to use only applesauce. I also used less sugar than the recipe called for. My adjustments are written in this recipe:
PUMPKIN CAKE WITH CREAM CHEESE ICING (adapted from cooks.com)
1 1/2 c. sugar
1/3 c. vegetable oil
2/3 c. applesauce (sugar free)
2 c. canned pumpkin (just a little more than 1 can)
2 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 tsp vanilla
1/2 of an 8 oz. pkg. cream cheese
1 (1 lb.) box powdered sugar
A few splashes of skim milk
2 tsp. vanilla
Prepare Cream Cheese Icing. Combine icing ingredients in a mixing bowl. Beat with an electric mixer until smooth, adding milk and powdered sugar until it's the right consistency. take about 1/2 cup of the icing and heat it in the microwave for 15 seconds. Spread this on the cake as a very thin crumb coat, and then chill in fridge or freezer until set. Spread remainder of frosting on cake!
Makes 10-12 servings.
I don't love cream cheese icing, so I used 1/2 the cream cheese, and also some milk to make it more like buttercream.
Now go get a large glass of milk and a fork. And some friends..because it would be easy to eat the entire thing if you didn't have witnesses!