"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

WHITE CHIP PUMPKIN SPICE CAKE Recipe

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This recipe for WHITE CHIP PUMPKIN SPICE CAKE, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY FRANK
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 PACKAGE SPICE CAKE MIX
3 LARGE EGGS
1 C.LIBBYS 100% PURE PUMPKIN
2/3C. EVAPORATED MILK
1/3 C. VEGETABLE OIL
1 C. WHITE MORSELS
PLAIN GLAZE OR CINNAMON GLAZE

Directions:
Directions:
PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 12 C. BUNDT PAN.
COMBINE CAKE MIX,EGGS,PUMPKIN, EVAPORATED MILK AND VEGETABLE OIL IN MIXER.BEAT LOW SPEED UNTIL MOIST,THEN AT MEDUIM SPEED FOR 2 MINUTES. STIR IN MORSELS.POUR IN PREPARED PAN.
BAKE FOR 40 TO 45 MINUTES,OR UNTIL TOOTHPICK COMES OUT CLEAN.COOL AND THEN INVERT ON DISH.DRIZZLE WITH GLAZE, WHICH IS 3 T. EVAPORATED MILK IN SMALL SAUCEPAN AND HEAT TILL JUST A BOIL. ADD 1 C. WHITE MORSELS AND STIR TILL SMOOTH . ADD 1/2 TSP. CINNAMON.

 

 

 

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