Ingredients
2 c. Sugar (1 1/2 Enough)
4 Eggs
1 c. Salad Oil
2 c. Canned Pumpkin (1-16 oz.) Solid Pack
2 c. All Purpose Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
1/4 c. Raisins
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Iconic maple block — gentle on knife edges, wipe-clean surface
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Iconic maple block — gentle on knife edges, wipe-clean surface
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Combine all cake ingredients in a large mixing bowl. Beat with electric mixer, until thoroughly blended. Add raisins. Pour batter in a greased and floured 13 x 9 x 2 pan. Bake at 350° for 35 minutes or until cake tests done. Remove from pan and cool on wire rack. For variety, try white pecans or chopped pecan or walnuts to the cake batter.