White Chip Pumpkin Spice Cake -- Quad-Cities Online Recipe Book
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White Chip Pumpkin Spice Cake

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Ingredients

1 package (18.25 ounces) spice cake mix
3 eggs
1 cup solid-pack pumpkin
2/3 cup undiluted evaporated milk, divided
1/3 cup vegetable oil
2 cups (12 ounces) white morsels, divided
1/2 teaspoon ground cinnamon
White chip cinnamon glaze

Instructions

Preheat oven to 350 degrees. Combine cake mix, eggs, pumpkin, 1/3 cup evaporated milk and oil in large mixing bowl. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup white morsels.

Pour batter into greased and floured Bundt pan. Bake at 350 degrees for 40 to 45 minutes or until wooden toothpick comes out clean. Cool in pan for 25 minutes. Invert onto wire rack to cool completely. Drizzle glaze over cake; serve with remaining glaze.

For white chip cinnamon glaze: Heat remaining evaporated milk in small, heavy saucepan over medium heat, just to a boil; remove from heat. Add remaining white morsels, stirring until smooth and melted. Stir in ground cinnamon.

Venita Statser
Bettendorf



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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