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PUMPKIN CAKE

 

 

 

 

 

 

 

1/2 c shortening or butter

2 cups sugar

2 eggs

1 Tbs Cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 cloves

2 c All Purpose Flour

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chopped nuts (optional)

1/2 cup – cup raisins (optional)

3/4 c milk

1 can Libby’s original Pumpkin

 

Cream Shortening add sugar add eggs one at time mix together all dry ingredients add alternately with milk add nuts  and raisins if using mix well.  Pour intp 9×13 or into two 9 inch round pans bake at 350 for 30 minutes or till done.

 

 

 

 

 

 

 

Make Cream Cheese Icing for top

 

 

 

 

 

 

 

 

 

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

In a large bowl, cream 1/2 cup butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla. Add confectioners sugar, and beat on low speed until combined, then on high until frosting is smooth.

 

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