A pilgrimage to resource efficiency 

Pumpkin Cake

3 Eggs
3 cups Brown Sugar
1 cup Cooking Oil
2 cups Pumpkin Puree
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Baking Soda
3 ½ cups Flour

Optional: Raisins, dates, chocolate chips or chopped nuts

Mix ingredients well, one at a time, in order given. Pour into a 15 x 11 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick comes out clean.

Frosting

½ cup Butter, melted
2 cups +/- Powdered Sugar
1 tablespoon +/- water

Mix butter and sugar. Add water a little at a time to bring to spreadable consistency.

Note: Cut into 2” squares, this is a nice addition to a dessert or cookie tray.

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