- 1 can (15 oz.) solid pack pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 (3 oz.) pkg. cream cheese, softened
- 5 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
- 1 3/4 cups confectioners? sugar
- 3 ? 4 teaspoons milk
- Chopped nuts for garnish
In 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 greased 15 x 10 x 1 inch baking pan. Bake at 350° for 20 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. Add enough milk to make frosting desired spreading consistency and frost cake. Sprinkle with nuts. Serves 20 ? 24.
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