Pumpkin Sheet Cake

Cake

Ingredients:

• 1 can (15 ounces) solid-pack pumpkin (Not pumpkin pie mix!)

• 2 cups sugar

• 1 cup vegetable oil

• 4 eggs

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

Prep Steps:

1: Grease and flour a 15 × 10 × 1 pan.

2: Lightly beat the eggs.

Steps:

1: Heat oven to 350°F.
2: In a mixing bowl, beat pumpkin, sugar, and oil.
3: Add eggs. Mix well.
4: Combine flour, baking soda, cinnamon, and salt.
5: Add flour mixture to pumpkin mixture and beat until well blended.
6: Pour into prepared pan and bake for 25-30 minutes, or until cake tests done. Cool.

Do NOT omit the cinnamon, in spite of you always saying you don't like cinnamon. It needs to be there.

Frosting

Ingredients:

• 8 ounces cream cheese, softened

• 10 Tbs butter or margarine, softened

• 1 tsp vanilla extract

• 1¾ cups powdered sugar

• 3 to 6 tsp milk

Steps:

1: Beat the cream cheese, butter, and vanilla in a mixing bowl until smooth.
2: Gradually add sugar, mixing well.
3: Gradually add enough milk until frosting reaches desired spreading consistency. Frost the cake once cool.
4: Garnish with chopped nuts, if desired.

The frosting ingredients have been doubled from the original recipe, except for the sugar which has remained the same. (We always thought the frosting was too sweet.)

Comments:

Adapted from a recipe on page 13 of the October/November 1995 Taste of Home magazine, submitted by one Nancy Baker in Boonville, MO.