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Pumpkin Cake

3 c bisquick baking mix
1 c sugar
1 c packed brown sugar
1/4 c butter or margarine
4 eggs
1 pumpkin
1/4 c milk
2 ts cinnamon
1/2 ts ginger
1/4 ts cloves
1/4 ts nutmeg

1/3 c butter
2 c powdered sugar
1 1/2 ts vanilla extract
2 to 6 tb hot water

Heat oven to 350F. Grease and flour a 12-cup Bundt cake pan. Beat
all ingredients except Brown Butter Glaze in large mixer bowl on
low speed, scraping bowl several times, for 30 seconds. Beat on
med. speed, scraping bowl occasionally, for three min. Spread
batter in pan. Bake until wooden pick inserted in center comes
out clean, about 50 min. Cool 10 min. Remove from pan. Cool
completely. Drizzle with Brown Butter Glaze.

For glaze, heat butter over med. heat until delicate brown. Real
butter works best for this; margarine is Ok, but butter substitutes
are not. Blend in powdered sugar and vanilla. Stir in enough hot
water to make proper consistency for drizzling over cake (usually
only 2-3 tbsps.).

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