OH MY GOODNESS!!! THIS CAKE is a girls best friend (well, this girls BEST friend)!
Its SOOOOO good, you don't want to wait for some "winter/fall" occasion to pull your
pumpkin out to make it...its a "year round" treat that your tastebuds and your stomach
will thank you for (okay, not your hips...but we aren't counting calories when it comes to desserts)!
THIS IS SUPERB eating!!
Pumpkin Cream Cake
3 c. flour
1 1/2 t. baking soda
1/2 t. salt
3/4 c. butter, softened
2 c. sugar
1 T. vanilla
15 oz. pumpkin
1/4 c. oil
1 c. milk
Place top 3 ingredient in a medium bowl. Set aside. In a large mixing bowl cream butter and sugar until fluffy. Add eggs, beat until fluffy. Stir in vanilla, pumpkin and oil. Add milk and flour mixture alternately until well combined. Divide batter evenly into 3 greased and floured 8" round pans. Bake at 300 for 35-40 minutes or until center of cake bounces back when touched. Remove pans from oven, freeze for 60 minutes. Remove from freezer, frost with Cream Frosting (recipe below). Top with chopped walnuts or pecans.
2 c. HEAVY whipping cream
2 heaping Tablespoons instant vanilla pudding
2 heaping Tablespoons powder sugar
1 Tablespoon vanilla extract
Whip cream (ONLY CREAM) until it's stiff and holds a peak...but don't whip it too long or you will end up with BUTTER. Add pudding, powder sugar and vanilla. Whip until completely combined. Frost Cake.
ENJOY every last bite!!