Pumpkin Football Cakes
Source: Better Homes and Gardens
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4 call-purpose flour
4 tspground cinnamon
3 tspbaking powder
3 tspbaking soda
1 tspground nutmeg
2/4 tspground cloves
8 largeeggs, lightly beaten
2(15 ounce) cans pumpkin
1 1/3 cpacked brown sugar
1 1/3 cgranulated sugar
2/3 cvegetable oil
2/3 cbutter, softened
7 cpowdered sugar
6 Tbspwhole milk
2 tsppure vanilla extract
How to Make Pumpkin Football Cakes
- Preheat oven to 350 degrees. Lightly grease 24 5-ounce egg-shaped muffin cups; set aside.
- In a medium bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
- In a large bowl combine eggs, pumpkin, brown sugar, granulated sugar, and vegetable oil; whisk until smooth.
- Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition.
- Spoon a scant 1/4 cup batter into each prepared muffin cup, filling each about half full*.
- Bake 20 to 22 minutes or until tops spring back when lightly touched.
- Remove from pans. Cool completely on wire rack.
- Split cakes horizontally. If necessary, trim tops of cakes so they will sit flat when inverted.
- For Buttercream Frosting:
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
- Gradually add 1 1/2 cups of the powdered sugar, beating well.
- Beat in milk and vanilla.
- Gradually beat in enough of the remaining powder sugar to reach desired consistency.
- Spread frosting over one cake half; top with remaining half.
- Pipe "laces" on top. Repeat with remaining cakes.
- *Use any remaining batter to make cupcakes. Line 2 1/2-inch muffin cups with paper bake cups. Fill two-thirds full with batter. Bake in a 350 degrees F oven for 15 minutes or until a wooden pick inserted in center comes out clean.