Posted 9/11/2012 12:38:49 PM
This is a great light cake with just a touch of pumpkin and not overly sweet or heavy. Perfect for the still warm days in September. I did not have an angel food cake pan, so I used my bundt cake pan. Then, instead of cutting the cake into 2 layers, I followed the tip that Betty Crocker had posted at the end of the recipe by slicing the cake as I would regularly serve a bundt cake and I dolloped the whipped cream frosting on top of the slice. I also did not use the crystallized ginger, but used the substitution of the powdered ginger. It gave the whipped frosting a really nice delicate ginger flavor. The crystallized ginger probably would have made a nice decoration sprinkled on top of the dollop of whipped frosting.