10/19/2015 Pumpkin Sheet Cake

Pumpkin Sheet Cake

Recipe Courtesy of Cindy Schumacher

4 extra-large eggs
1 cup vegetable oil
2 cups sugar
2 cups solid pack pumpkin
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground nutmeg

Cream cheese frosting:
4 oz. cream cheese, softened
6 Tbsp. butter, softened
1 Tbsp. whole milk
1 tsp. pure vanilla extract
3 cups powdered sugar

In a 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 11 X 17 inch jelly roll pan.
Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean.
Cool before spreading with cream cheese frosting.

For 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.