Pumpkin Spice Cake with Rich Cream Cheese Frosting

Pumpkin Spice Cake
Makes one 13 x 9 inch cake



2 cups white sugar

1 1/4 cups vegetable oil

1 teaspoon vanilla extract

2 cups canned pumpkin

4 eggs

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

1 cup chopped walnuts (optional)



Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13 x 9 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.


In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 13 x 9 inch pan.


Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Top with walnuts.


For two round layer cakes, distribute batter equally between two buttered 8- or 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.


For cupcakes, distribute batter equally in a 12-cup muffin tin with paper liners. Bake at 350 degrees for 30-35 minutes.






Rich Cream Cheese Frosting

Makes 3 cups



2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened
1 teaspoon vanilla extract

2 cups sifted confectioners' sugar



In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.