You will need:

For cake:

• 1 egg
• 3/4 cup water
• 1/4 cup vegetable oil

For icing:

• 2 Tbsp water

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.

Microwave:

In a medium mixing bowl, stir Pumpkin Mix with the egg, oil and water until smooth.

Pour batter into microwave-safe tray or cup, filling cavities to approximately 3/4 full.

Microwave 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.

Store in an airtight container in the refrigerator for up to 5 days or freezer for up to 2 months.

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