Post by beth00 on Oct 1, 2005 19:29:06 GMT -6
Moist Pumpkin Sheet Cake
1 (15 ounce) can solid pack pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F.
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10-inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.
Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts, as needed
Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
1 (15 ounce) can solid pack pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F.
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10-inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.
Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts, as needed
Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
