Velvet Pumpkin Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
canned pumpkin purée
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
sugar
|
|
| 177 | ml |
canned pumpkin purée
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
whipped cream
sweetened |
*
|
Directions
Blend all ingredients except the whipped cream in a large mixer bowl on low speed ½ min, scraping bowl frequently. Beat 4 minutes medium speed.
Pour batter into greased and floured square pan, 8 by 8 by 2 inches or round layer pan, 9 by 1½ inches. Bake at 350℉ (180℃) for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Serve warm with whipped cream.
