1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil or applesauce
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
1 teaspoon round cinnamon
½ teaspoon salt
1 package (3 ounces) cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla
1 ¾ cups confectioners’ sugar
3 to 4 teaspoons milk
Chopped nuts, optional
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 15x10x1 inch baking pan. Bake at 350*F for 25 to 30 minutes or until cake tests done. Cool. For frosting: beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts, if desired
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