Getting Ready For Thanksgiving

no-fuss-pumpkin-cake
A great alternative to the traditional pumpkin pie.

No Fuss Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

country-club-chocolate-cake
The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

Ingredients:
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 10

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

cinnamon-pumpkin-cake
This is a great desert after your Thanksgiving feast.

Cinnamon Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Method:
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Yield: 14 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977