Ingredients
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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter, softened
1/4 cup shortening
2 eggs
1 cup buttermilk or 1 cup sour milk
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon pumpkin pie spice
4 ounces cream cheese, softened
2 1/2 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
Preparation
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Preheat oven to 350. Grease and flour a 9x13 pan.
Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside.
In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth.
Bake 30-35 minutes or until tooth pick comes out clean.
For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9\" cake pans.
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