Directions: |
Directions:In bowl, or on wax paper, combine flour, soda, cinnamon, and salt for cake. Set aside. In another large bowl, beat eggs lightly. Add sugar and beat well. Add the salad oil and beat for 2 minutes. Then, add the dry ingredients to this large bowl and beat for 1 minute. Add canned pumpkin and beat thoroughly.
Pour into a greased and floured 9" x 12" pan. Bake in pre-heated 350º oven for 35-45- minutes. (I usually leave just a touch of slightly moist crumbs on the toothpick when I check it, to make sure it is good and moist) Let cake cool until MOSTLY cool, but not completely cool, then poke holes in the cake with a large fork, and pour and smooth icing over top. (There should be quite a bit of icing, but the more the better!)
To prepare icing: Combine softened butter, powdered sugar and mix until smooth. Add Carnation milk and blend. Add vanilla and Cool Whip and blend until nice and smooth and creamy. (You should be able to pour this over the cake easily--not too thick and not too thin) |
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Notes: |
Personal
Notes: Judy says: "This Pumpkin Cake is a favorite of my niece, Jackie - she loves to cook and bake, and wanted the recipe. I gave her the recipe, and she works at a large law firm in Columbus, where they sponsored some cooking/baking contests with some pretty nice prizes as a reward. She made this cake and entered it in the contest, and it took 1st place! I believe she did this a couple of times, and won some very nice gifts with the recipe." Note: Cake must stay in refrigerator because of the Cool Whip.
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