Pumpkin Sheet Cakecakes 1 jim vorheis 4 extra large eggs 1 cup vegetable oil 2 cup sugar 2 cup solid pack pumpkin 2 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 cream cheese frosting: 3 oz cream cheese, softened 6 tablespoon butter, softened 1 tablespoon whole milk 1 teaspoon vanilla 3 cup powdered sugar In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting. Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis |
