Clare says, “19 min. exactly in a 13″x 9″ glass pan. Parchment paper down, ’cause you’re gonna flip it out and cut it half, then stack the two halves on top of each other. Frost the bottom one. Put the next one on top. Frost that one, then put sprinkles. The easiest cake recipe I’ve ever made in my life.”
I creamed the eggs, sugar and pumpkin together first. Then added 1/2 tsp. vanilla to the cake recipe. Added a dash of cardamom, too. I used “Apple Pie Spice,” instead of cinnamon, and was out of baking soda, so I used 4 tsp. baking powder instead , (which is 4x weaker than baking soda.) I was out of cinnamon because I’d used it as an anti-fungal to keep fungus gnats (a.k.a. fruit flies) away from my plants. This is all true.”
This is how Adam gets his midnight snacks. It was too hot to cook during the day, so we didn’t turn on the oven ’til 11:30 p.m. It was supposed to be a pumpkin roll, but I realized halfway through I don’t have a pumpkin roll pan. This is how Adam gets fed.”
2/3 c. Pumpkin
1 c. Sugar
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Vanilla
3 c. Flour
Bake this at 375 dgrees for 19 minutes in Montana.
3 T. Butter
8 ou. Cream Cheese
3/4 tsp. Vanilla
I c. Sugar
Directions: Line a cake roll pan or other with parchment paper and follow directions abovd.
Word of the Day – Preocupada – worry
Tip of the Day – The batter looks super liquidy. But it’s okay. Don’t worry about it at all.