Potluck Recipe - Pumpin Angel Food Cake

Hello again,

I'm also a bit delinquent in sending this out, but here is Grace's recipe for the Pumpkin Angel Food Cake that she brought to the November pot luck (Grace, we will really miss all of your home baked goodies). This recipe can also be found on-line.

Pumpkin Angel Food Cake with Ginger-Cream Filling
Makes 12 servings

Ingredients - Cake
1 box (1 lb) Betty Crocker white angel food cake mix
1 TBSP All-purpose flour
1 1/2 tsp pumpkin pie spice
3/4 cup canned pumpkin (not pumkpin pie mix)
1 cup cold water

Ingredients - Ginger-cream filling
2 cups whipping cream
1/4 cup powdered sugar
2 TBSP finely chopped crystallized ginger

Step 1
Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

Step 2
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate

Step 3
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Thank you for sharing, Grace!

J$