Recipe
Ingredients- Cake
2 c white sugar
1 ¼ c vegetable oil
1 t vanilla extract
2 c canned pumpkin
4 eggs
2 ¼ c all-purpose flour
3 t baking powder
2 t baking soda
¼ t salt
2 t ground cinnamon
½ t ground nutmeg
Ingredients- Frosting
2 (8ounce) packages cream cheese, softened
½ c butter, softened
1 t vanilla extract
2 c sifted confectioners' sugar
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease your silver cookie sheet.
2) Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3) 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 pan.
4) Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
5) In a separate bowl combine frosting ingredients, and beat until smooth, frost-cooled cake.
Notes:
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 a 9x13 cake pan, bake at 350 degrees for 30 minutes.
For cupcakes, distribute batter equally in a 12-cup muffin tin with paper liners. Bake at 350 degrees for 30-35 minutes.