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Pumkin/Carrot Cake Recipe

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This recipe for Pumkin/Carrot Cake, by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker supermoist Carrot cake mix.
15 oz. can pumpkin
1 cup water
1/2 cup egg beaters
1 tsp. pumpkin pie spice.


Directions:
Directions:
Mix all the ingredients well.
Bake at 350 degrees in a 9x13 cake pan.
Cut into 20 squares and cool. Top each piece with 1 T. cool whip light.



Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
2 pts a piece

 

 

 

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