Ingredientes para Champion Pumpkin Cake
- 1 cup (2 sticks) shortening
- 2 cups granulated sugar
- 4 large eggs
- Solid Pack Pumpkin
- 1 cup buttermilk
- All Purpose Flour
- Baking Powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- Cinnamon
- Allspice
- Nutmeg
- Ginger
- Pumpkin Pie Spice
- 1/2 cup (1 stick) unsalted butter
- 2 large egg whites
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
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Como fazer Champion Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) shortening and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree and 1 cup buttermilk.
- Beat until thoroughly combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter evenly into the prepared pans.
- Bake for 40-45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before loosening the edges and inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the frosting.
- In a large bowl, beat together 1 cup (2 sticks) shortening and 1/2 cup (1 stick) unsalted butter using an electric mixer on medium speed until light and fluffy.
- Add 2 large egg whites and 1 teaspoon vanilla extract. Mix well.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy.
- Gently brush loose crumbs from the tops and sides of the cake layers.
- Frost the top of one cake layer, then carefully place the second layer on top. Frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
3148g
Fat
645g
Carbs
357g
