3 Cups sugar
1 Small can pet milk
2 Sticks oleo
1/2 Cup Crisco
1/3 Cup water
1/4 Teaspoon salt
3 1/4 Cups flour
2 Tablespoons butternut flavoring
Add all ingredients in bowl. Beat 10 minutes at low to medium speed. Pour in Bundt pan sprayed with Pam. Start in cold oven. Bake 1 hour and 40 minutes in a 325 degree oven.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!