Cinderella Cake

I went to a 40th wedding anniversary last weekend and it turned out to be a mini family reunion. We had such a good time visiting with our firends and family. On our first night there, we went to dinner at a relatives house. Sandra brought a pumpkin spice cake that was so good and moist. I had to have the recipe, so here it is. This would be a great addition to any Thanksgiving menu.

Cinderella Cake by Sandra A.

• 2 c. sugar
• 4 eggs
• 1 c. vegetable oil
• 2 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1-15 oz. can pumpkin puree
• 1 tsp. vanilla

Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add pumpkin, mix well. Pour into greased 9" bundt pan.

Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely. Frost with Coachman's Icing.

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Coachman's Icing

• 4 oz. cream cheese, softened
• 1 stick unsalted butter, softened
• 1/2 box powdered sugar, sifted
• 1 tsp. vanilla
• 1/2 c. nuts, chopped (optional)

In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. Frost and top with chopped walnuts or pecans (optional) before icing sets.