Tuesday, 20 November 2012

Pumpkin Sheet Cake





Pumpkin Sheet Cake

Ingredients

1 cup vegetable oil
4 eggs
2 cups sugar
1 can (15 ounces) pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup chopped nuts

Cream Cheese Frosting

Method

1.                  Grease a 16 x 12-inch baking pan; set aside.
2.                  Preheat oven to 350° F.
3.                  In a large mixing bowl, combine oil, eggs, sugar, and pumpkin; blend dry ingredients into pumpkin mixture.
4.                  Stir in nuts.
5.                  Pour batter into prepared pan.
6.                  Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
7.                  Cool in pan on a wire rack. 
8.                  Frost with Cream Cheese Frosting
9.                  Cut into squares.

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
1 box (1 pound) powdered sugar, sifted.

1.                  In a small mixing bowl, combine cream cheese and butter; blend well.
2.                  Beat in milk and vanilla.
3.                  Gradually add powdered sugar, beating until of spreading consistency.


Pumpkin Sheet Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pumpkin Sheet Cake Recipe was taken from Ideals Publishing Corp. “Homemade Desserts”, the chapter on “Cakes”, page 5.



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Thank You!


Shirley-Ann Pearman

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