This cake is a basic “velvet” formula using buttermilk, a little cocoa and vinegar. It also has its traditional cream cheese icing but with a dash of spice to give it a holiday season touch. It warmed my heart that my sweetie who warned me that he didn’t like pumpkin just loved this. Considering his mom and sister made legendary Red Velvets that was a huge compliment.
Sift together flour, cocoa, salt and baking soda in one bowl.
Mix eggs, sugar, pumpkin, oil, buttermilk, vinegar and vanilla in a second bowl.
Gradually add wet ingredients to dry ingredients. Mix well.
Bake in 2 greased and floured 8” pans at 350 degrees F for 30 minutes.
Let cool COMPLETELY before frosting.
For the frosting: Mix together the cream cheese and margarine until light and creamy. Mix in the sugar well. Mix in vanilla, nutmeg and cinnamon. Pipe or spread onto cooled cake.
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
3 Comments
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adeline on 11.19.2011
Angela…it has 2 cups powdered sugar in the frosting
adeline on 11.19.2011
looks great and the plate is very pretty !
Angela Thomas on 11.17.2011
Is there no powdered sugar in the frosting. This looks good, except I’m not sure about the frosting.