Posted: 2/15/2007 4:55:34 AM EDT
I'm tired. I nearly wrote how to back a cake.  Its my daughter's birthday and she's requested my pumpkin cake. But she threw me a curve ball. She said "make it so its gooey and creamy inside, like I like it." I have no idea what she's talking about and asking her to give more of a discription is futile. I've gotten 25 ways of resaying gooey and creamy. I'm not sure if she means under cook it or what? I did put a bit more pumpkin in it which will make it heavier. Suggestions? Patty |
ITs a lot like carrot cake but richer. I use cream cheese frosting. |
Well I baked it through. I didn't want to take any chances as she's taking this to her class to share with her friends. Pumpkin cake * 2 cups all-purpose flour * 2 cups white sugar * 1 cup vegetable oil * 1 cup chopped walnuts * 2 teaspoons baking powder * 2 teaspoons salt * 2 teaspoons ground cinnamon * 4 eggs * 2 cups canned pumpkin * 2 teaspoons baking soda DIRECTIONS 1. Preheat oven to 350 degrees F. Grease two 9 x 13 pans. 2. Mix all ingredients until well blended. 3. Bake for 25 minutes. Cool and frost with Cream Cheese Frosting. |
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I'm not expert despite testimony from my enlarged middle but I think you can guarantee a moister cake by upping the oil content a bit. That's the same method they use for the soft chocolate chip cookies that replaced the crispy ones of my childhood. Hope all turns out well! SoS |