Well Sir....here be a couple of great recipe's y'all can use fer dessert, or an evening snack. These were sent to me by that expert on good old fashioned home cookin, Sue Gertson frum Eagle Lake, Texas.....Pumpkin Spice Cake With Honey Cream Cheese Frosting
1 stick (8 Tbsp.) unsalted butter, room temperature
1 ¼ c. light brown sugar
2 large eggs
1 c. fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 tsp. pure vanilla extract
2 c. sifted cake flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. (120 ml) buttermilk, room temperature
8 oz. cream cheese, room temperature
1/4 c. unsalted butter, room temperature
2 Tbsp. honey
1 tsp. vanilla
2 c. confectioners' (powdered or icing) sugar, sifted
¼ cup walnuts or pecans (optional)
Preheat the oven to 350-degrees F. and place rack in center of oven. Grease two 8- or 9-inch cake pans, lining the bottom with parchment. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, beginning and ending with the flour mixture. Divide the batter between the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
Place the cream cheese and butter in the bowl of an electric mixer (or use a hand mixer) and beat until smooth. Add the honey, vanilla and confectioners' sugar and beat (slowly at first) to combine. Adjust syrup or sugar until you have the right consistency.
Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side up, onto the first layer and frost. Garnish with nuts if desired. Refrigerate but bring to room temperature before serving.
1 (18.5 ounce) package yellow cake mix
1/2 cup butter, melted
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
Bake for 40 to 45 minutes. Cool.