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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From a free Penzey's recipe card. I haven't tried this yet, but it sounds good! Ingredients:
2 cups flour |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons cinnamon |
1/2 teaspoon powdered ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
4 eggs |
1 cup vegetable oil |
2 cups sugar |
15 ounces solid pack pumpkin (1 can) |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1 tablespoon milk |
4 cups powdered sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
3. In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.
4. Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.
5. To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.
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