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Pumpkin Pie Cake
Preheat oven 350*
In medium size bowl sift together the following:
4 - cups flour
2 - teaspoons baking powder
2 - teaspoons baking soda
1 - teaspoon salt
2 - teaspoons cinnamon
1 - teaspoon ginger
1/2 - teaspoon cloves
Mix well with a whisk and set aside
In a large bowl mix together
2 - cups granulated sugar
1 - cup brown sugar
1/2 - cup canola oil
1 - cup egg substitute
4 - large eggs
1 - ( 29 oz ) can Libby's pumpkin
Mix well than slowly stir in flour mixture
and mix well until all ingredients are mixed
well: stir for 5 to 10 minutes.
Coat a 13"x 9" x 2" cake pan with cooking spray or butter and dust with flour. Put six liners into a muffin pan and fill about 2/3 full,
put the rest of batter into the cake pan and level out. Bake cake for 50 to 55 minutes or until toothpick comes out clean. Than bake the six muffins for 20 minutes.
To frost cooled cake and muffins:
Mix - 1 - 8 oz. package softened cream cheese. 1 stick butter
softened, 2 - cups powdered sugar, 1 - teaspoon vanilla, 1 teaspoon orange zest and 1 tablespoon orange.