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Moist Pumpkin Cake

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Submitted by donna

Moist Pumpkin Cake recipe

YIELD

16 servings

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

½ 118
1 237
CUP ML BROWN SUGAR *
½ 118
CUP ML SUGAR
granulated
2 2
EACH EACH EGG YOLKS *
¾ 177
CUP ML CANNED PUMPKIN PURÉE
mashed
2 473
¼ 1.3
TEASPOON ML BAKING SODA
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
158
CUP ML NUTS
chopped *
79
CUP ML SOUR MILK

Directions

Cream shortening and sugars together.

Add egg and pumpkin.

Sift flour, soda, baking powder, salt and cinnamon together.

Add nut meats and add dry mixture alternatley with sour milk to creamed mixture.

Mix well. Turn into two 8 inch layer pans with oiled paper in the bottom.

Bake in a moderate oven, 350 degrees, for 25 minutes.

Cool.

Put together with spiced whipped cream between layers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 352 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 637mg 27%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 144% Vitamin C 4%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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