Pumpkin Velvet Cake
"This cake is a basic “velvet” formula using buttermilk, a little cocoa and vinegar. It also has its traditional cream cheese icing but with a dash of spice to give it a holiday season touch. It warmed my heart that my sweetie who warned me that he didn’t like pumpkin just loved this. Considering his mom and sister made legendary Red Velvets that was a huge compliment...."
INGREDIENTS
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FOR THE CAKE:
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2-½ cups All-purpose Flour
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1 Tablespoon Cocoa Powder
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1 teaspoon Salt
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1 teaspoon Baking Soda
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2 whole Eggs
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2 cups White Sugar
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2 cups Canned Pumpkin
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¼ cups Oil
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1 cup Buttermilk
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1 Tablespoon Vinegar
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1 teaspoon Vanilla
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FOR THE FROSTING:
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16 ounces, weight Cream Cheese
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4 ounces, weight Margarine Or Butter
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2 cups Powdered Sugar
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2 teaspoons Vanilla
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⅛ teaspoons Nutmeg
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¼ teaspoons Cinnamon
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