Make A Cake and Eat It Too!
Cake is always better with friends so we’ve teamed up with www.eatineatout.ca to bring you decadent cakes for the holidays.
Impress your guests and serve Spiced Pumpkin Cake with Molasses Cream Cheese Frosting & Ginger Snap Crumble (recipe below).
If you love cake as much as we do sign up to be part of the EatIn EatOut Insiders Club and get a cake of the month right to your inbox.
For the icing on the cake, as an Insiders Club member you get; a free subscription to their online magazine, automated entries into their contests and complimentary eCookbooks.
Stay tuned at www.canolaeatwell.com as we share a cake a week in the month of December courtesy of EatIn EatOut. Trust me, it will be cake, cake and more glorious cake!
Eat Well…Jenn
Spiced Pumpkin Cake with Molasses Cream Cheese Frosting & Ginger Snap Crumble
Ingredients:
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
2 cups pumpkin pureé
Instructions:
Preheat oven to 350ºF. Butter and flour 2-9″ round layer cake pans.
Combine sugar and canola oil in a large mixing bowl; mix well.
Whisk flour, baking soda, cinnamon, ginger, baking powder and salt in another bowl.
Stir into oil mixture; beating well. Stir in pumpkin.
Pour batter into prepared pans. Bake for 35-40 minutes. Turn out on to racks to cool.
Frost with Molasses Cream Cheese Frosting (below) and garnish with 20 crushed Ginger Snap cookies
Molasses Cream Cheese Frosting and Gingersnaps:
In a mixing bowl, cream 1/2 cup softened butter and 1 package (8 oz.) softened cream cheese until smooth. Add 3-1/2 cups confectioner’s sugar and 1-2 Tbsp fancy molasses and beat until smooth.
