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| 1 | box Betty Crocker® white angel food cake mix |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons pumpkin pie spice |
| 3/4 | cup canned pumpkin (not pumpkin pie mix) |
| 1 | cup cold water |
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| 1 | pint (2 cups) whipping cream |
| 1/4 | cup powdered sugar |
| 2 | tablespoons finely chopped crystallized ginger |
| 1. | Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. |
| 2. | Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate. |
| 3. | In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. |
| Bake 47 to 52 minutes. |
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| Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling. |
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| A serrated or electric knife will help you cleanly cut the cake into 2 layers. Use these knives for slicing the cake as well. |
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| Save a step or two by just cutting the cake into slices and topping with the filling or topping with frozen (thawed) whipped topping and garnishing with the chopped crystallized ginger. |
Nutrition Information:
270 ( 110); 13g ( 8g, 0g); 45mg; 270mg; 36g ( 0g, 27g); 4g 60%; 0%; 8%; 2% 1 ; 1 1/2 ; 0 ; 2 1/2 2 1/2