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- Preparing Time: 1 hour and 10 minutes
- Total Time: -
- Served Person: 16
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 cup white sugar
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
- 2/3 cup milk
- cake:
- frosting:
- 2/3 cup vegetable oil
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 2/3 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1/4 cup butter, melted
- 3 drops apple cider vinegar
- 1/2 cup regular rolled oats
- 1 (16 ounce) container cream cheese frosting
- Carbohydrate 54.5
- Cholesterol 8
- Fat 21.7
- Protein 3.1
- Sodium 269
- Calories 418 calories;
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside. Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl. Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish. Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack. Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.
