Recipe for cooking Moist Pumpkin Sheet Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Moist Pumpkin Sheet Cake

1 (15 ounce) can solid pack pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees F.

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 x 10-in. baking pan. Bake for 25 to 30 mins. or until cake tests done. Cool.

Frosting
3 oz. cream cheese, softened
5 Tbsp. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
1 3/4 c. powdered\sugar
3 to 4 tea. milk
Chopped nuts, as needed

Beat cream cheese, butter and vanilla extract or flavoring in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.