Emerald & Palm // Miss Semi Sweet
Hi there my scrumptious little morsels!
I just can’t get enough PUMPKIN. This time of year is just my favorite! Cloudy weather, scarfs and capes to get wrapped up in, and PUMPKIN SPICE everything.
I had to google what dexo was and I found out it was shortening! They no longer sell Dexo, but you can find the cans on ebay for around $15 (in case you’re like me & collect those little pieces of magic)!
Instead of Dexo, I used none other than Crisco!
Pumpkin Cake Recipe
– 2/3 cup dexo (Crisco)
– 2 1/2 cups sifted cake flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1 1/2 cups sugar
– 2 tsp Pumpkin Spice
– 3/4 cup milk
– 1 cup canned pumpkin
– 2 eggs, unbeated
Measure dexo (crisco) into bowl. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto crisco. Add 1/2 cup milk and pumpkin. Blean. Beat 1 min (count at least 150 strokes per minute). Add remaining milk and the eggs. Beat 2 minutes. Scrape spoon and bowl often during beating. Bake in two greased and floured, deep 8-inch layer pans in moderate oven. 375* F., for about 35 minutes. When cool, frost with 7-minute frosting made with brown sugar.
Brown Sugar 7-Minute Frosting
1 1/2 c. light brown sugar
1/3 c. water
1/2 tsp. vanilla
1/2 tsp. cream of tartar
2 egg whites, unbeaten
Combine brown sugar, cream of tartar, water and egg whites in top of double boiler. Stir mixture until well mixed. Put over hot water and beat with beater or electric mixer until frosting holds peaks (about 7 minutes). Add vanilla when finished and mix well. Ice cake or cookies as indicated.
Holy guacamole was the frosting a workout! I used my manual hand blender, but if you have an electric hand held blender USE THAT!
As delicious as mine looks, it’s supposed to be a tad more fluffy than that!
I really and truly loved this cake. It was sweet and perfectly moist! Definitely try this recipe out this fall!
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Miss Semi Sweet
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I just love the fall and all the pumpkin! xoxo