Cakes: Tricia Taylor's Pumpkin Cake

By JoFClark

Ingredients

• 2/3 cup butter
• 1 3/4 cups sugar
• 1 1/2 t vanilla
• 3 c cake flour
• 2 1/2 t baking powder
• 1 t salt
• 1 3/4 c milk
• Frosting
• 1 8 oz package cream cheese
• 2 T softened butter
• 2 t vanilla
• 4 cups 4X sugar
• Cream cream cheese and butter making sure to get out the lumps; add vanilla and beat. Add a cup of sugar at a time, beating after each addition.

Details

Cooking time 30mins

Preparation

Step 1

Beat softened butter; add about 1/3 of the sugar at a time beating after each addition; add vanilla and beat. Sift together flour, baking powder and salt in a separate bowl. Beginning with milk, add about a third of milk alternately with the flour mixture, beat after each addition just to mix. After all is added, beat for 2 minutes. Pour into prepared 9 inch baking pans or an 11X13 pan. Bake at 350 degrees. Cake is done when it rises back up when it rises back up when pressed lightly in the middle with fingertip. If using 9" pans, cool about 10-15 minutes before removing from pans. Loosen edges with a knife and tap firmly on bottom. Be careful so cake doesn't fall apart. Texture is tender since there are no eggs.

This is a recipe a friend gave Tricia's husband 26 years ago, and it is one of their family favorites.

"enjoy"