Friday, September 7, 2007


For a little while now I have been receiving in the mail the hard copy of Kraft Foods & Family. Pictures are always scrumptious, and I like that most recipes seem fairly straightforward, simple, in plain English and use everyday ingredients I am more likely to have or acquire. The website has the added benefit of being searchable.

Even though we have been 90+ degrees today, I have Fall on my mind. I can't wait to try this recipe.
Pumpkin Spice Frosted Snack Cake
Enjoy the delicious flavor of pumpkin pie in this sweet and perfectly spiced cake. Each bite is lusciously moist thanks to a helping hand from Miracle Whip Dressing.
Prep: 20 min. / Total: 55 min.

1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup Miracle Whip Dressing
3 eggs
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350 degrees F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

Makes 2 doz. or 24 servings, 1 piece each.

See the website for variations, as well as other tasty recipes. Or sign up for your own copy of the magazine!

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