Recipes

[novamc1]

FROST-ON-THE-PUMPKIN CAKE

(This makes a two-layer cake, but I always kept the layers separated and had single-layer, round cakes.)

2 cups sugar

1 cup salad oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups cooked, mashed pumpkin or 16-oz. can

Cream Cheese Frosting with optional chopped nuts on top

Combine sugar, salad oil and eggs in large mixing bowl  Mix well.

Combine dry ingredients;   add to oil mixture, beating well.

Stir in pumpkin

Pour batter into 2 greased, floured 9-inch cakepans.

Bake 350 degrees for 35-40 minutes.

Turn out on racks to cool.

Frosting

1/4 cup butter, softened

1 (8-oz.) package of cream cheese, softened

1 (1-pound) package powdered sugar

2 teaspoons vanilla extract.

Combine all ingredients, mixing until smooth.

[vabreeze]

I've never made F-O-T-P Cake but I have made the cookies which are really good.  The same cream cheese frosting is used on the cookies.  Here is the recipe:

Frost-on-the-Pumpkin Cookies--  makes about 4 dozen cookies

2 cups AP flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp baking soda

½ tsp ground nutmeg

1 cup butter, softened

¾ cup granulated sugar

¾ cup firmly packed brown sugar

1 cup canned pumpkin puree

1 egg

2 tsp vanilla

½ cup raisins

½ cup chopped walnuts

     Cream Cheese Frosting (recipe follows)

Preheat oven to 350°.  In small mixing bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg.  Set aside.

In large mixer bowl, beat butter for 1 minute.  Add granulated  and brown sugar; beat until fluffy.  Add pumpkin puree, egg and vanilla; beat well.  

Add flour mixture to pumpkin mixture; mix until well blended.  Stir in raisins and walnuts.

Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.  

Bake 10 to 12 minutes.  Cool on cookie sheet for 2 minutes.  Transfer to wire rack; cool completely.  Frost with Cream Cheese Frosting.  Garnish with chopped nuts, if desired.

Cream Cheese Frosting:  In medium mixing bowl, beat 3 oz softened cream cheese, ¼ cup softened butter and 1 tsp vanilla until light and fluffy.  

Gradually add 2 cups powdered (confectionery) sugar, beating until smooth.

[DiAnne]

@vabreeze 

Is this a soft cookie or a crisp cookie?

Thanks

[kitty4me]

Sounds yummy. Glad I opened this up.

[vabreeze]

@DiAnne

It's a soft cookie.

[gkelly]

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@novamc1 wrote:

FROST-ON-THE-PUMPKIN CAKE

(This makes a two-layer cake, but I always kept the layers separated and had single-layer, round cakes.)

2 cups sugar

1 cup salad oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups cooked, mashed pumpkin or 16-oz. can

Cream Cheese Frosting with optional chopped nuts on top

Combine sugar, salad oil and eggs in large mixing bowl  Mix well.

Combine dry ingredients;   add to oil mixture, beating well.

Stir in pumpkin

Pour batter into 2 greased, floured 9-inch cakepans.

Bake 350 degrees for 35-40 minutes.

Turn out on racks to cool.

Frosting

1/4 cup butter, softened

1 (8-oz.) package of cream cheese, softened

1 (1-pound) package powdered sugar

2 teaspoons vanilla extract.

Combine all ingredients, mixing until smooth.

---

what is "salad" oil?  TIA

[novamc1]

@gkelly

Salad oil is any vegetable oil that is "neutral" and  mild-tasting  enough for just about any recipe requiring shortening .  I use canola, but corn or other types can work.  I wouldn't use olive oil, though, which has a strong flavor.