Subj : Pumpkin Angel Food Cake with Ginger-Cream Filling
To   : All
From : Mojo
Date : Sat May 28 2016 04:56 pm

Pumpkin Angel Food Cake with Ginger-Cream Filling

Ingredients

Cake

1 white angel food cake mix
1 tablespoon Gold MedalT all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water


Ginger-Cream Filling

1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger


Directions

1. Move oven rack to lowest position; heat oven to 350�F. In extra-large glass
or metal bowl, beat all 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.

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.

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.
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