1 pkg. carrot cake mix
4 eggs
1 1/2 c. cooked pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. water
1 env. whipped topping mix
Frosting (see below)
1 pkg. carrot cake mix
4 eggs (1 c. Egg Beaters)
1 1/2 c. cooked pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
Use a little more for spicy taste
1/4 c. water
1 env. whipped topping mix

Preheat oven to 350 degrees. Grease and flour 12 cup tube pan (Bundt or angel).

Combine cake mix, 2 eggs, pumpkin and spices; mix at low speed until moist then at medium speed for 2 minutes. Add remaining eggs, water and topping mix; beat at low speed until moist, then at medium speed for 3 minutes.

Pour batter evenly into pan. Bake 45-55 minutes. Cool 15 minutes. Loosen edges of cake, turn onto platter. Cool completely; drizzle with frosting.

Makes 10-12 servings.

COFFEE FROSTING:

Combine 1/4 cup melted butter, 2 tablespoons coffee-flavored liqueur or 1/2 teaspoon freeze-dry coffee dissolved in 1 1/2 tablespoons hot water and enough sifted confectioners' sugar (about 1 1/2 cups) to give glaze consistency.

ORANGE FROSTING:

1 tbsp. butter
2 tbsp. Grand Marnier (or orange juice)
1 c. confectioners' sugar