1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

*Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 270mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 27g); Protein 4g Percent Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 8%; Iron 2% Exchanges: 1 Starch; 1 ½ Other Carbohydrate; 0 Vegetable; 2 ½ Fat Carbohydrate Choices: 2 ½
*Percent Daily Values are based on a 2,000 calorie diet.

pamdabear3383

407 Recipes | 12 Cookbooks | Profile

This recipe viewed 12 times

Public

Open

Tags: