Recipe - Pumpkin Cake 2

2 cup Sugar
16 ounce Can pumpkin
1 cup Vegetable oil
4 Eggs, beaten
2 cup All purpose flour
1 teaspoon Salt
1 teaspoon Soda
2 teaspoon Baking powder
2 teaspoon Cinnamon
One half cup Flaked coconut
One half cup Chopped pecans

FROSTING RECIPE (OPTIONAL
One half cup Butter or margarine,
softened
8 ounce Cream cheese, softened
16 ounce Powdered sugar
2 teaspoon Vanilla extract
One half cup Chopped pecans
One half cup Flaked coconut

Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.
Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin
mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut
and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans
and cool. Spread frosting between layers and on top of cake.

FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add
sugar and vanilla, mixing well. Stir in pecans and coconut.
Posted to FOODWINE Digest 19 October 96

Date: Sat, 19 Oct 1996 21:11:11 0700

From: laura davis ldavis@LINKNET.KITSAP.LIB.WA.US