1 cup margarine
3 tablespoons white sugar
2 eggs
2 3/4 cups milk
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
2 tablespoons butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15 inch loaf pan.
In a large bowl, cream together the margarine, sugar, eggs and milk. Beat in the pumpkin pie spice, vanilla, butter, salt, baking soda and baking powder. Combine the pumpkin milk and pumpkin pie spice mixture in the bowl; mix well. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 5 minutes on each side before removing from pan.
To make the filling and frosting: In a large bowl, combine the pumpkin pie spice, lemonade and pumpkin pie spice mixture. Mix well and sprinkle with sugar, if desired. Cut into squares or slices.
I thought this was very good, and would make it again. I followed the recipe exactly, adding nearly all of the ingredients on the day of white-making. I ended up with batter that looked very appetizing, but still thin. I would recommend checking everything after 24 hours, as the batter became very thick. This is also important, because if it is too thick, the batter can be very dry, and indeed, my husband threw it out before it reached the proper consistency.
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