This was a pamphlet type book I picked up at a thrift store a while back. This cake was one of the best I’ve made. I substituted olive oil in place of the salad oil, and I used fine shredded coconut for the frosting. I used real pumpkin as well. (Slice small pumpkin in half. Scrape out seeds and pulp. Place cut side down on a baking tray. Bake at 325F for 45-50 mins. Peel outer skin and blend in a blender/food processor). Warning: This cake is very rich.
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This was a pamphlet type book I picked up at a thrift store a while back. This cake was one of the best I’ve made. I substituted olive oil in place of the salad oil, and I used fine shredded coconut for the frosting. I used real pumpkin as well. (Slice small pumpkin in half. Scrape out seeds and pulp. Place cut side down on a baking tray. Bake at 325F for 45-50 mins. Peel outer skin and blend in a blender/food processor). Warning: This cake is very rich.