This is the cake I made for Thursday. It is amazing. The cake itself is so moist and the frosting is to die for. Many people told me they'd love to just eat it with a spoon. I found the recipe on Chef-in-training, and hers was much prettier. I think I let the frosting cool a bit too much before pouring it on the cake. I plan to make this one again soon and I will do better. :)
Cake Ingredients:
1-1/4 cups sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla
1-15 oz. can of pumpkin
1 cup sour cream
2 cups flour
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg (which I omitted, obviously)
1 teaspoon salt
Frosting Ingredients:
1-14 oz. can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla
1. Preheat the oven to 350*F.
2. In a large bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, baking soda, and spices and stir to combine. Pour into a greased and floured bundt pan.
3. Bake for approximately 50 minutes or until toothpick inserted into the cake comes out clean. Invert cake onto a cooling rack (I suggest waiting about 10 minutes first) and cool completely.
For frosting (or is it icing -- does anybody know the difference between the two or know which one this is?): heat milk and brown sugar in a medium saucepan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes, stirring occasionally. Remove from heat and add butter and vanilla. Cool for five minutes and pour over cake.
As you can see, I waited too long to drizzle and had to spread it with a spatula. Fortunately, what this cake lacked in the visually appealing category, it made up for in taste. Oh. my. Wow.
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