86 - Pumpkin Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
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86 - Pumpkin Cake
(by Shirley Ross)
4 eggs
1 2/3 cups white sugar
2 cups flour
2 tsp. baking powder
1 cup canola oil
2 tsp. cinnamon
1 - 15-16oz. can pumpkin
1 tsp. baking soda
1 tsp. salt
In a mixer, combine eggs, sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix thoroughly. Spread batter in greased and floured 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with toothpick for doneness. Cool and frost with this topping: 1 - 3oz. box instant vanilla pudding, 1/4 cup powdered sugar, 1/2 cup cold milk, 1 - 8oz. Cool Whip. In a mixer, combine pudding, powdered sugar and milk. Remove bowl from mixer, then using a spoon fold in Cool Whip. Spread evenly on cake. Best if kept refrigerated.
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