Pumpkin Sheet Cake
1 can (16 ounces) pumpkin
or 2 cups fresh steamed mash 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 (8 ounces) package cream cheese; softened
1/2 cup butter; softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
Chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 °F for 25-30 minutes 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. Frost cake. Sprinkle with nuts.
Yield: 20-24 servings
