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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumkin/Carrot Cake Recipe

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This recipe for Pumkin/Carrot Cake is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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