Pumpkin Cake With Caramel Sauce
|All purpose flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Canned solid pack pumpkin||16 Ounce (1 Can)|
|Vegetable oil||1 Cup (16 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
In a mixing bowl, combine the first six ingredients.
In another bowl, beat eggs, pumpkin and oil until smooth; add to the dry ingredients.
Mix until well blended, about 1 minute.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool on a wire rack.
For sauce, combine brown sugar, flour and salt in a saucepan.
Stir in water and butter; bring to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Remove from the heat; stir in vanilla.
Cut cake into squares and serve with warm sauce.