CHURCH SUPPER PUMPKIN SHEET CAKE

FOR THE CAKE:
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups canned pumpkin
1 cup vegetable oil
4 large eggs, beaten
1 cup chopped walnuts (optional)
FOR THE SWEET CREAM CHEESE FROSTING:
1 box (1 pound) powdered sugar
1 package (8 ounces) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract

Preheat oven to 325 degrees F. Grease the inside of a 13x9x2-inch baking pan; set aside.

TO MAKE THE CAKE:
In a medium-size mixing bowl, sift the granulated sugar, flour, salt, baking powder, baking soda and cinnamon; set aside.

With an electric mixer, beat the pumpkin and vegetable oil together in a large mixing bowl until smooth. Beat in the eggs, one at a time. Beat in the dry ingredients in thirds, beating well after each addition, and continue beating until you have a soft batter. Stir in the walnuts, if using. Spoon the batter into the prepared pan.

Bake the cake until a tester inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan.

WHEN THE CAKE HAS COOLED, MAKE THE FROSTING:
Beat together the powdered sugar, cream cheese and butter in a large mixing bowl with the electric mixer until smooth. Beat in the vanilla and spread the frosting evenly over the cooled cake.

Makes 1 (13x9-inch) cake
Source: All-American Desserts by Judith M. Fertig

Category:  Desserts, Cakes
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