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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Yield: 20-24 servings. See recipe for cook time. Ingredients:
1 can (16 ounces) pumpkin |
2 cups sugar |
1 cup vegetable oil |
4 eggs, lightly beaten |
2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
frosting |
1 package (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 |
Directions:
1. In a mixing bowl, beat pumpkin, sugar and oil.
2. Add eggs; mix well.
3. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350 for 25-30 minutes or until cake tests done.
6. Cool.
7. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.
8. Gradually add sugar; mix well.
9. Add milk until frosting reaches desired spreading consistency.
10. Frost cake.
11. Sprinkle with nuts.
12. Yield: 20-24 servings.
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