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WHITE CHIP PUMPKIN SPICE CAKE Recipe

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This recipe for WHITE CHIP PUMPKIN SPICE CAKE, by , is from Our Family's Pantastic Culinary Concoctions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JANE FRANCK

Category:
Category:

Ingredients:  
Ingredients:  
1 PKG. (18.25 OZ.) SPICE CAKE MIX
3 LARGE EGGS
1 CUP LIBBY'S 100% PURE PUMPKIN
2/3 CUP (5FL.OZ. CAN) NESTLE CARNATION EVAPORATED MILK
1/3 CUP VEGETABLE OIL
1 CUP NESTLE TOLL HOUSE PREMIER WHITE MORSELS
2HIT CHIP CINNAMON GLAZE (RECIPE FOLLOWS)

Directions:
Directions:
PREHEAT OVEN TO 350
GREASE AND FLOUR 12-CUP BUNDT CAKE PAN.
COMBINE CAKE MIX, EGGS, PUMPKIN, EVAPORATED MILK AND VEGETABLE OIL IN LARGE MIXER BOWL. BEAT AT LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR 2 MINUTES; STIR IN MORSELS. POUR INTO PREPARED BUNDT PAN.
BAKE FOR 40 TO 45 MINUTES OR UNTIL WOODEN PICK INSERTED INTO CAKE COMES OUT CLEAN. COOL IN PAN ON WIRE RACK FOR 25 MINUTES; INVERT ONTO WIRE RACK TO COOL COMPLETELY. DRIZZLE HALF OF GLAZE OVER CAKE; SERVE WITH REMAINING GLAZE.

FOR WHITE CHIP CINNAMON GLAZE:
HEAT 3 TABLESPOONS CARNATION EVAPORATED MILK IN SMALL, HEAVY-DUTY SAUCEPAN OVER MEDIUM HEAT JUST TO A BOIL: REMOVE FROM HEAT. ADD 1 CUP (6 OZ.) NESTLE TOLL HOUSE PREMIER WHITE MORSELS; STIR UNTIL SMOOTH. STIR IN 1/2 TEASPOON GROUND CINNAMON.

Preparation Time:
Preparation Time:
1 HOUR

 

 

 

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