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Recipe with multiple groups

Test recipe with multiply ingredient groups
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

Ingredients

Pastry:

  • 2 cup baking soda
  • 2 cup All Purpose flour
  • 3 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 2 cup white sugar
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 cup canned pumpkin
  • 1 cup eggs

Cream:

  • 2 cup boiled baked milk
  • 1 cup C&H granulated sugar
  • 1 tbsp salt
  • 2 tbsp whipped cream

Decoration:

  • 1 tbsp sugar powder
  • 2 cup whipped cream
  • 1 cup blueberry

Instructions

Pastry:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to coo

Cream:

  • In a large bowl combine sugar, baked milk, salt and whipped cream.