|
By: Birdie Sisco
Yield 20 - 24 Servings
Ingredients:
1 can pumpkin (16 oz
2 C sugar
1 C veg oil
4 eggs, lightly beaten
2 C all purpose flour
2 ts baking soda
1 ts ground cinnamon
1/2 ts salt
FROSTING
1 pkg (3 oz) cream cheese, softened
5 Tbs butter or margarin, softened
1 ts vanilla extract
1 3/4 C confectioners sugar
3 to 4 ts milk
chopped nuts (optional)
Directions:
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs, mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mix and beat until well blended. Pour into a greased 15 x 10 in baking pan. Bake at 350 for 25 - 30 min. 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 w/ nuts.
|