Monday, November 4, 2013

Moist Pumpkin Cake with Honey Cream Cheese Frosting

Wow was this good! I think it is the only pumpkin cake I have ever made and I don't think there is a reason to look for another.

The recipe comes from the Lick the Bowl Good blog (which is another awesome blog name). This site has many good recipes and great photos also. She just came out with a cookbook, which I am going to have to order soon.

Moist Pumpkin Cake with Honey Cream Cheese Frosting from: Lick the Bowl Good
1/2 cup butter, melted
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon of salt
1 tablespoon of pumpkin pie spice
2 large eggs
1 1/2 cups of sugar
1 15 ounce can of pumpkin puree

1/2 cup butter, softened
8 ounces of cream cheese, softened
1/4 cup honey

Heat the oven to 350 degrees and butter a 9 inch square cake pan. Mix the dry ingredients together (flour, soda, salt, pumpkin pie spice) and whisk until combined. In a separate, large bowl-mix the all of the remaining ingredients together with a whisk. Once well mixed, add the dry ingredients. Pour into the pan and bake 45 to 50 minutes (do the toothpick test). Cool the cake completely. Mix the frosting ingredients together with a beater (or a whisk,but I prefer the beater)and frost the cake. Make sure you store this in the fridge. It's really dense straight from the fridge and so good!

No comments:

Post a Comment