Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake
Cook time: 30 min
Yield: 1 - 10 x 15 inch cake
Cuisine: United Kingdom
Ingredients: 1 (15 ounce) can canned pumpkin puree; 2 cups white sugar; 1 cup vegetable oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 (3 ounce) package cream cheese; 5 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 ¾ cups confectioners' sugar; 3 teaspoons milk; 1 cup chopped walnuts

This cake is great for potlucks!

INGRIDIENT

1 (15 ounce) can canned pumpkin puree

2 cups white sugar

1 cup vegetable oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 (3 ounce) package cream cheese

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 ¾ cups confectioners' sugar

3 teaspoons milk

1 cup chopped walnuts

DIRECTION

Step: 1

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.

Step: 2

In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.

Step: 3

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

Step: 4

In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

NUTRITION FACT

Per Serving: 362 calories; protein 4g; carbohydrates 42.8g; fat 20.4g; cholesterol 49.5mg; sodium 282.9mg.

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