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Harvest Moon Cake Recipe

Photo by: Crisco® Harvest Moon Cake Recipe

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Harvest Moon Cake Recipe

Prep Time: 30 min Cook Time: 45 min Ready in Time: 2 hours

Yield: 9-12 Servings

30 45 75

Ingredients

Crisco® Flour No-Stick Cooking Spray
1 cup water
1/2 cup Crisco® All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
2 large eggs
1 cup fresh pumpkin puree or canned solid-pack pumpkin
1/4 tsp. salt
1 3/4 cups Pillsbury SOFTASILK® Cake Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup miniature semi-sweet chocolate chips
FROSTING:
1/3 cup maple syrup
1/4 cup Crisco® All-Vegetable Shortening
1/4 cup butter, softened
1/4 tsp. salt
2 cups powdered sugar
Miniature semi-sweet chocolate chips (optional)

Directions

Heat oven to 350°F. Coat an 8-inch square cake pan with flour no-stick cooking spray.
Beat sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.
Beat maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips. Yield: 9 to 12 servings.

TIP Add 2 tablespoons water to pumpkin if using canned pumpkin.

Originally published as Harvest Moon Cake Provided by Crisco® Baking Sticks

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