Fall is the time of year when pumpkins become the most popular item on the menu. One tasty pumpkin packed treat is the pumpkin cake with browned butter icing. Start this decadent dessert by mixing your favorite sheet cake recipe. In place of milk, buttermilk or other liquid, add one 15-ounce can of pumpkin puree to the mix. Make certain that the canned pumpkin is not pumpkin pie, but indeed plain pumpkin.
For the coup de grace, make a browned butter icing. Saute ½ cup of unsalted butter, preferably one of premium quality, in a saucepan over medium heat. As the butter begins to melt, watch for it to change to a golden brown tint. At this point, remove the browned butter from the heat. Allow it to completely cool. Whip the melted butter with 2 ½ cups sifted confectioner’s sugar and 1 teaspoon vanilla extract. Slowly add whole milk a tablespoon at a time until you reach the desired consistency for your icing. You can also add 8 ounces of cream cheese to the frosting to give the icing a more distinguished flavor.
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