3 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Blend together in 1 bowl the pumpkin, sugar, oil and eggs.
In another bowl,
sift and mix together the remaining ingredients.
Mix the 2 bowls together until
well blended.
Bake at 350 degrees for 1 hour and 15 minutes in wax paperlined
8 or 9 inch pans (unless using Teflon) or 2 loaf pans.
Dust with powdered sugar.
155188
TEXAS
CAKE
1/2 c. sour cream
2 c. sugar
2 eggs
2 sticks oleo
1 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
1 tsp. soda
Cream together sour cream, sugar and eggs.
Bring to boil oleo, water and cocoa; add this to creamed mixture.
Sift together the flour, salt and soda.
Add to batter.
Grease shallow jelly roll sheet (with sides).
Pour batter into sheet and bake 25 minutes in 350 degree oven.
Ice while still warm. ICING:
1 stick oleo
6 tbsp. milk
4 tbsp. cocoa
1 box confectioners' sugar
1 tsp. vanilla
1 c. chopped nuts
Bring oleo, milk and cocoa to boil.
Add this hot mixture to sugar, vanilla and nuts.
Spread on warm cake.
Serve with a light meal, as this cake is rich!
It
may be prepared a week ahead; keeps 1 week if well covered.
155189
FRESH
ORANGE
CHIFFON
CAKE
2 1/4 c. sifted Swansdown cake flour
(spoon in lightly)
1 1/2 c. sugar
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