You will need:
For cake:
- 1 egg
- 3/4 cup water
- 1/4 cup vegetable oil
For icing:
Makes: 1 6' round cake or 8 cupcakes or 24 mini cupcakes
Conventional oven:
Preheat oven to 350ºF.
In a medium mixing bowl, stir Pumpkin Cake Mix with the egg, oil and water until smooth. Scoop batter equally into a pan coated with non-stick cooking spray or lined with cupcake liners.
Bake for 20-24 minutes until a toothpick inserted into the middle comes out clean. Cool completely before frosting.
Micave:
In a medium mixing bowl, stir Pumpkin Mix with the egg, oil and water until smooth.
Pour batter into micave-safe tray or cup, filling cavities to approximately 3/4 full.
Micave on high for 2 minutes. Cool completely before frosting.
Icing
In a small bowl, whip 2 tablespoons of water with the icing mix until smooth. Carefully add a few more drops of water if necessary.
Spread onto cooled cakes immediately.
