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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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A dense moist pumpkin cake with a cream cheese frosting. Ingredients:
4 eggs (beaten) |
2 cups sugar |
1 cup salad oil |
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
2 cups cooked pumpkin puree (1 small can) |
1 teaspoon vanilla |
1/2 teaspoon ground cloves |
icing |
1/2 cup margarine |
1 (8 ounce) package cream cheese |
1 (16 ounce) package powdered sugar |
1 teaspoon vanilla |
Directions:
1. Mix cake ingredients in order; mix well.
2. Pour into a 9x13 pan.
3. Bake at 350°F for 30 - 60 minutes. Usually takes about 45 minutes.
4. Cover and refrigerate 12 to 24 hours before icing.
5. Set the margarine and cream cheese out to soften. Mix all four icing ingredients together well. Beat till creamy.
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