4 eggs
2 c. sugar
1 c. oil
1 15 oz can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 teas. salt
2 tsp. cinnamon
1 c. raisins
Frosting:
1 3 0z fat free cream cheese
1/3 c. lit butter
1 tbs. skim milk
1 tsp. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees. Spray a 10x15 pan with non-stick coating. In lg bowl beat eggs and add flour, bak powder, salt, bak. soda, and cinnamon. Beat one minute on low and then add raisins. Spread in pan. Bake 25-30 min till toothpick inserted in center comes out clean. Cool. Refrigerate and frost with cream cheese frosting.
This was my son Kevin's favorite cake since he was three. He wanted it for his birthday every year which was close to Halloween in the fall.
Welcome family and friends! I decided to create this blog in hopes of displaying heirloom recipes and stories from both sides of my family to be handed down to my children and extend my findings and my own creations to my relatives and friends for years to come. I have hopes my extended family of cousins across the country can access this site and will contribute. I carry a certificate in Basics and Gourmet Cooking.
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