This recipe is exactly what I wanted. A moist, soft, pumpkin cake. Based on other reviews I added 2 tablespoons vanilla and pumkin pie spice II (1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves) and substituted half the flower for whole wheat flower. The flavor was perfect with the added spices. I topped it with Cream Cheese Frosting II ( 2 (8 ounce) packages softened cream cheese, 1/2 cup softened butter, 2 cups sifted confectioners' sugar, 1 teaspoon vanilla extract). I also added 2 teaspoons of nutmeg to the frosting. It came out so well that it will be a new holiday tradition.
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This recipe is exactly what I wanted. A moist, soft, pumpkin cake. Based on other reviews I...