I’m on my third batch of Rose’s Pumpkin cake in one week. It’s so good I can’t stop making it. I use a 15 oz can of pumpkin puree and I can’t help feeling bad for the 2 oz of pumpkin that don’t make it into the batter. And I hate to waste things. What on earth can I do with 2 oz of pumpkin? Any thoughts?
As a side note I have made cupcakes with the recipe and they turned out great. I’ve also frosted with cream cheese frosting, and it’s out of this world (Rose’s recipe on pg 85 of RHC for the “whiter frosting” made with powdered sugar). I have made the burnt orange silk meringue buttercream, and others adored it, but I have some strange aversion to anything orange. The fruit, not the color. I’d like to say I’ll try to post a picture of my cakes, but frankly, with two toddlers I’m lucky I have time to shower.