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Cakes, Tarts and Pies


Pumpkin Cake

1 boxed Angel Food Cake Mix (the kind you add only water to)
1 can (15 oz) Pumpkin Puree
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon vanilla extract
2 envelopes Sans Sucre (no sugar/low fat) Mousse (Cheesecake or French Vanilla)
1 can Fat Free Evaporated Milk
½ teaspoon cream of tartar (optional)
4 ounces (1/2 of an 8 ounce tub) fat free frozen whipped topping, thawed
Chill evaporated milk in freezer for 45 minutes.
Preheat oven to 350 degrees. Spray or grease the bottoms of 2 cake pans (8 inch) with non-stick cooking spray.
In bowl, add all cake ingredients and prepare according to Angel Food Cake package directions.
Divide evenly between the cake pans and bake for 22-26 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in another bowl, beat the mousse, chilled evaporated milk and cream of tartar according to mousse package directions. Place in refrigerator until cakes are cooled.
Just before frosting cake, fold in thawed whipped topping, until well blended.
Place one layer of cake upside down on plate, frost center of cake and place other layer upside down on frosting, finish frosting cake.
Keep refrigerated.
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