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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Shirley-Ann Pearman
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