Some Fall Yumminess

I think fall may be my favorite season...of course, come winter, I will say it is winter and in the spring I will say spring. =) I do love the colors, scents and um, the flavors of fall though!

I tried a very simple recipe from Betty Crocker the other day and I wanted to share it with you all. Don't you just love it when someone shares a recipe and you don't have to wonder if it's good--you can just take their word for it? I do!

If you like the light "bouncy" texture of Angel Food and the fact that it is low fat, you will love taking it one step farther this fall and making it a Pumpkin Angel Food Cake! I was impressed with how easy it was too!

So, here is the recipe. I did not have ginger on hand for the icing, so I used cinnamon and it was great!

 

Cake

1

box white angel food cake mix

1

tablespoon 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

2

cups whipping cream

1/4

cup powdered sugar

2

tablespoons finely chopped crystallized ginger.                                      

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.
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.