Brownies and Pumpkin Cake!

by Julie Fletcher


My friend Stacey sent me these recipes that her friend Gayla Peterson shared with her. Gayla, thank you for such yummy sounding treats! I can’t wait to try them and just had to share with the Family Resource Readers!

Ok guys, ejoy this! And if you want to get in on having a recipe posted that will show up in Google search and have your name on it, send the recipes to

I’ll pick one and post it each Friday, maybe sooner if it’s tasty enough!

Saucepan Brownies
1 cup butter
5 Tablespoons cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups self-rising flour
Melt butter and cocoa together in a heavy saucepan over low heat. Remove from heat and add sugar. Add eggs and vanilla. Sift flour and add last. Pour into greased 11 X 13 pan and bake 25-30 minutes at 350 degrees.

Pumpkin Sheet Cake

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

Also works well as cupcakes or a bundt cake. Cover with the numminess of the following frosting recipe!

1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
3 teaspoons milk
1 cup chopped walnuts

In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners’ sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

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This entry was posted on Friday, October 12th, 2007 at 3:07 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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