Pumpkin Spice Cake (a.k.a. Milkdud Cake)
Source of Recipe
Susan Boggs Latour
Recipe Introduction
A family favorite, this recipe came from the home ec department of Fulton Junior High School (I taught there from 1970 to 1972, leaving in February because of my pregnancy with Jennifer). It is lovely when baked in a bundt pan. Finding the Milk Duds has always been the difficult task for making this cake. One year, Alice Keim found a 2-quart container of Milk Duds while she was shopping at the commissary. When she brought the box to me, I immediately put it in the freezer as my stash for future Pumpkin Spice Cakes. My only problem has been the "raiders" (Dennis and Jeff!!!) who sneak tidbits when I am not looking.
List of Ingredients
Cake:
1 package spice cake mix
1 16-ounce can pumpkin
2 teaspoons soda
2 eggs
1/3 cup water
Icing:
1 8-ounce package cream cheese
1 stick margarine (1/2 cup)
1 pound box powdered sugar
2 teaspoons vanilla
Glaze:
3/8 ounce box of Milk Duds
1 tablespoon butter
2 tablespoons milk
1/2 cup sifted powdered sugarRecipe
In large mixing bowl, combine cake mix, pumpkin, soda, eggs, and water. Beat according to package directions. Pour into 2 greased, floured 8" cake pans.
Bake for 25 to 30 minutes at 350. Let cool for 10 minutes. Remove from pans.
Icing:
1 8-ounce package cream cheese
1 stick margarine (1/2 cup)
1 pound box powdered sugar
2 teaspoons vanilla
Cream margarine and cream cheese. Add vanilla. Gradually add sugar.
Caramel glaze:
Melt a 3/8 ounce box of Milk Duds and 1 tablespoon butter in 2 tablespoons milk; stir constantly. Beat in 1/2 cup sifted powdered sugar. Cool before drizzling.
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