Saturday, August 22, 2015

Pumpkin Sheet Cake

It is nice having a few days off work. The weather is like late Fall here today, which has me thinking of Autumn recipes. It has been a long time since I made this cake. I won second place in our Farmers Market pumpkin cooking contest many years ago with this recipe
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
    4 eggs, lightly beaten
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 package (3 ounces) cream cheese, softened
    5 tablespoons butter, softened
    1 teaspoon vanilla extract
    1-3/4 cups confectioners' sugar
    3 to 4 teaspoons milk
    Chopped nuts
    In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
     For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. 

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