I was trying to make pumpkin cookies and accidentally used 1 *can* instead of 1 cup of pumpkin (and I threw in an extra egg and extra powdered ginger), so I ended up with this moist delicious cake! If you like it extra spicy use the extra spoonful of ginger. Sorry-- I didn't pay attention to how long I baked it--I believe you bake until the center springs back with a light touch (maybe 25-30 minutes?)
I googled this for the cake, using chocolate fudge cake mix (b/c that's what I had on hand). It's from "Chocolate from the Cake Mix Doctor" written by Anne Byrn. It's moist, and is probably better than the regular cake mix cake since you add pumpkin rather than oil or butter. I didn't add any cinnamon chips or pecans or make any frosting but I'm sure that would be even better.
This came from Cooks.com when I googled banana sour cream bread and I modified it by using 1/2 C butter and 1 C sugar. I used 3 medium very ripe bananas. It was very moist and had a nice fluffy texture. I also added about 3/4 cup of chopped walnuts. This bread freezes very well.
Displaying up to 20 pages of results. To see all results, sign in or register.