Thursday, November 26, 2009

Thankful Heart

Psalm 138:2 "I will give thanks to your name for your unfailing love and faithfulness, because your promises are backed by all the honor of your name."

We had a wonderful Thanksgiving with our Family this year. I made a new and heavenly dessert...a pumpkin angel food cake with creamy ginger filling. I love angel food cake and I love pumpkin so this was an extra special treat for me. Below is the recipe and a picture of my new cute apron (I have an apron addiction, I must confess :-)). Happy Thanksgiving!!

PUMPKIN ANGEL FOOD CAKE with Creamy Ginger Frosting
1 box (1 lb) white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1 cup cold water

1 container (8 oz) frozen fat-free whipped topping, thawed
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground 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 medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers (We used an electric knife but you can also use a serrated one. 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. Refrigerate any remaining cake. ENJOY!!!

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