Thursday, November 6, 2014

Pumpkin “Mousakas” Cake

Thanksgiving. The best time to reflect on the many blessings we have endured this year. Our families, friends, health, home, faith and let us not forget the awesome season the Royals have graced us with this year! One of the desserts I will be making for my overflowing Thanksgiving menu will be my Pumpkin 'Mousatas' Cake.What you will need:

1 8oz cream cheese softened

1 stick of butter softened

2/3c powdered sugar

1c.pure pumpkin puree    

1 lg pkg of Vanilla pudding

3c. milk

1 16oz cool whip

1 box of White cake mix

1c. water

1/4 c. vegetable oil

3 egg whites

Lotus cookies (Biscoff)

Nutmeg & Cinnamon



Pumpkin Mousse    

Cream butter, cream cheese and sugar. Then add pumpkin puree. In separate large bowl, whisk vanilla pudding and milk together. Add vanilla pudding to pumpkin mixture… mix well. Whip in Cool Whip. Cover mixture and chill until set.

Preheat oven 350 degrees.

Cake: Mix cake mix, water, oil and eggs. Beat on medium speed for 2 minutes. Pour in a Jelly roll pan or cookie sheet with side that has been greased and floured. Cover cake mix with Lotus cookie crumbs. Sprinkle with nutmeg and cinnamon. Bake for 15-17 minutes..or until done.

When ready to serve, cut cake into squares and give a nice helping of mousse a top the cake and dust with nutmeg and cinnamon.

You will have plenty of mousse leftover…feel free to make some nice mousse cups for those that just can't get enough of your Pumpkin 'Moustakas'….Just like we just couldn't get enough of him on the field.

*Catch KCTV5 on November 21 at 9am central mountain time to see me demonstrate this recipe for y'all. I would love to have your feedback from those of ya that give it a try. ENJOY!!!!

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