Vivian Berry’s Pumpkin Cake
The note on the recipe page read, “Everyone’s favorite.” We
couldn’t agree more with this Salinas, California, member’s
assessment of her Berry good cake.
2 cups sugar
11/4 cups oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
11/2 teaspoons cinnamon
11/2 cups pumpkin puree
11. Preheat oven to 350°F.
2. Combine sugar and oil in a bowl. Add eggs one at a time,
beating well after each addition.
3. Combine dry ingredients and add gradually to batter along
with the pumpkin puree. Mix well.
4. Pour into a greased tube pan or 2 loaf pans. Bake 1 hour, or
until a toothpick inserted in the center comes out clean. Ice
with Cream Cheese Frosting when cool. Makes 16 servings.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
11 16-ounce box confectioners’ sugar
11 tablespoon vanilla extract
Cream butter and cream cheese together. Add confectioners’
sugar and beat until smooth. Add vanilla and blend well.
Shultz Foods Tex-Mex Pretzels
11 stick butter
11 package taco seasoning
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
11 10-ounce bag Shultz mini pretzels*
Preheat oven to 250°F. Melt butter in saucepan. Add
taco seasoning and Worcestershire sauce. Spread pretzels
on baking sheet. Pour seasoning mixture over pretzels
and toss to coat well. Bake 30 minutes, turning every
10 minutes to ensure even toasting.
*Brands may vary by region; substitute a similar product.
Recipe developed by Linda Carey and Pat Volchok.