- CAKE:
- ½ tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 cups all-purpose flour
- 4 eggs
- 1 cup vegatable oil
- 2 cups sugar
- 1 15 oz can pumpkin
- FROSTING:
- 2 8 oz pkgs cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
ingredients
directions
1. Preheat oven to 350ºF. |
2. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well. |
3. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan. |
4. Bake for 25 to 30 minutes, or until cake tests done. Cool. |
5. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Frost cake and serve. |