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Betty Wallace s Pumpkin Cake

Ingredients
 

3 cup bisquick baking mix
1 cup sugar
1 cup brown sugar, packed
1/4 cup butter or margarine
4 eggs
1 pumpkin
1/4 cup milk
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

BROWN BUTTER GLAZE

1/3 cup butter
2 cup powdered sugar
1 1/2 tsp vanilla extract
2 tbsp hot water, can use up to 6 tbsp.




 
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Preparation
 
Heat oven to 350F. Grease and flour a 12-cup Bundt cake pan. Beat
all ingredients except Brown Butter Glaze in large mixer bowl on low
speed, scraping bowl several times, for 30 seconds. Beat on med.
speed, scraping bowl occasionally, for three min. Spread batter in
pan. Bake until wooden pick inserted in center comes out clean,
about 50 min. Cool 10 min. Remove from pan. Cool completely.
Drizzle with Brown Butter Glaze.

BROWN BUTTER GLAZE: Heat butter over med. heat until delicate brown.
Real butter works best for this; margarine is Ok, but butter
substitutes are not. Blend in powdered sugar and vanilla. Stir in
enough hot water to make proper consistency for drizzling over cake
(usually only 2-3 tbsps.).

Formatted by Sarah Gruenwald 10-23-97 [email protected]

 

 
Servings: 1

 

 

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