Wednesday, November 26, 2008

Pumpkin Spice Cake

1 chocolate cake mix
2 tablespoons pumpin-pie spice
2/3 cups pumpkin
1/4 cup softened butter
3 eggs
3/4 cup water
1 cup finely ground pecans

Heat oven to 350 degrees. Lightly grease pan(s). I use the Great Pumpkin Pan from Williams Sonoma, which makes a beautiful cake, but you can also use 2 rounds or a rectangle pan.

Place all ingredients in a large mixing bowl and beat using a mixer set on medium-high speed until batter is smooth.

Fill cake pan(s). Bake for about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack before frosting.

If you are using the Great Pumpkin Pans, trim the cake halves before stacking to make a clean shaped cake. Top with cream cheese frosting, a vanilla glaze or other icing.

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