Christmas in July. How do you celebrate?
What you’ll need:
- 1 package white cake mix
- ¾ cup all-purpose flour, divided
- 1 cup water
- ¾ cup canned pumpkin
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2/3 cup vanilla or white chips
- ¼ cup chopped pecans
Frosting:
- 1 cup butter-flavored shortening
- 7 ½ cups confectioners’ sugar
- ¾ cup milk
- 2 teaspoons vanilla extract
- 1 to 1 ½ teaspoons maple flavoring
What to do:
Grease three 8 inch round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, ½ cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide plain batter between the two remaining pans.
Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cook cake with sugar, chips and pecans an additional 10 minutes (30-40 minutes). Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners’ sugar, milk, vanilla and maple flavoring; beat until smooth.
Place one plain cake layer on a serving plate. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Serves 12-14.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com
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