October 2012 Recipe

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Carmel-Drizzled Pumpkin Poke Cake.

1 box SuperMoist yellow cake mix

1 cup (from15-oz) pumpkin (not pumpkin pie mix)

1/3 cup water

1/3 cup vegetable oil

4 eggs

2 tsp. pumpkin pie spice

TOPPING:

1 can (14 oz) sweetened condensed milk

1 jar (12oz) hot fudge topping (reserve 2 Tbl for top drizzle)

1 container whipped fluffy white frosting

     (I use Bettercreme, a frozen product from Gordon Food Service)

1/4 cup chopped pecan

Squeeze carmel topping

1. Heat oven to 350. Grease or spray bottom of 9X13 pan.

2. Mix first 6 ingredients unitl moist, then medium speed for 2 minutes.

Pour into pan. Bake 26-33 minutes.

3. Immediately poke cake with handle of wooden spoon. Drizzle condensed

milk evenly over cake. Let stand about 5 minutes.

4.Meanwhile, warm hot fudge until smooth. Spoon over cake, pressing into holes.

Loosen edges and refrigerate 2 hours or until chilled.

5. Spread fluffy topping over cake. Sprinkle with pecans, drizzle with carmel & chocolate.

 

Jeannie & Dave