• Cooking Time: 40-45
• Servings: 8
• Preparation Time: 12
• The Cake:
• 1/2 cup butter flavor shortening
• 1 1/3 cups sugar
• 2 eggs
• 1 3/4 cups Libby's canned Pumpkin
• 2/3 cup milk
• 1 3/4 cup all purpose flour
• 2 teaspoons baking power
• 1 teaspoon Baking Soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice
• 1/4 teaspoon ginger
• The Frosting:
• 1 tsp coffee crystals
• •1/4 cup milk or cream
• •1/4 cup cocoa powder
• •5 cups confectioners sugar
• •6 tbs butter
• •1 1/2 tsp vanilla

1. The cake: Cream the shortneing and sugar until fluffy.
2. Add the eggs, one at a time, beating well after each one.
3. Stir into the mixture: the pumpkin and milk; blend in flour, baking powser, salt, cinnamon, nutmeg, all spice and ginger, beating well. Bake in a sprayed
4. 13x9 cake pan at 350 for 4 minutes. Remove from pan (or leave in pan to take some where) and allow to cool completely; frost. Tip: Allow frosting to drip down the sides and edges, then smooth it out as much, as possible.
6. The frosting:
7. Blend everything together until smooth and spreadable.

I might eventually change the name (that is if I find a recipe that's more worthy of it, or something). But I wanted to make a pumpkin cake and a special frosting for it. So, one night, I found a recipe and decided to call it Pumpkin Spice Latte Cake. eating a slice of it, is almost like drinking a pumpkin Spice Latte at Starbuck's!