PUMPKIN NUT CAKE

3 eggs

1 (15 ounce) can pumpkin

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces

 

Cream eggs, pumpkin,  oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting. 

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter or margarine, softened

2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency.  Spread on cooled cake.

 

I promise you, if you like pumpkin, you will love this moist, delicious cake!

 

Chocolate Almond Coffee Creamer

14-ounce can sweetened condensed milk
1 1/2 cups skim milk
1 Tbsp cocoa
1 tsp almond extract

Put all ingredients into clean quart jar with tight seal. Shake to combine and store in refrigerator.
Will keep for up to 2 weeks.  No more expensive flavored coffee creamers with unrecognizable ingredients!  You can make your own at home... and it's yummy!