You are about to hear a family secret. Are you ready?
My dad has a strange obsession. One word...
Dad loves pumpkins. He loves pumpkin pie, pumpkin soup, pumpkin lattes, pumpkin cake, pumpkin bread, and anything else that you can think of that has pumpkin in it. And, of course, since he loves pumpkin products Dad absolutely must buy the big 'ol orange squashes once they are being sold in the stores. Oh and we're not talking about the cute little pie pumpkins. Oh no. Dad wants the medium to big pumpkins... and more than one. Last week he came home with 4 pumpkins. Not to mention the fact that we already have one and a half gallons of pumpkin puree left from last year's pumpkin craze. My family is still trying to come up with ideas of how to use the squashes... we may or may not be stuck.
Because of Dad's pumpkin love I decided to make him a pumpkin spice cake for his birthday.I probably shouldn't feed his desire for pumpkin, but, hey! it was his birthday. What can I say? Only that this cake was the absolute most moist and delicious creation ever!! So, without further ado, I give you...
Ingredients for Nutty Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
4 cups sifted confectioners' sugar
1 cup chopped pecans
In a large bowl, beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.
Note from Moe: "You may need to add some milk to this frosting... it was a bit thick when I made it."
This is the kind of frosting that is finger-licking kind of good. And yea... I did a lot of licking (just in case you were wondering).
DISCLAIMER: I am not responsible for the mess that will ensue if you allow your child to help you with the making of this cake and frosting.