Frosted Pumpkin Cake

Yield: 20 to 24 servings

Ingredients

Cake

• 1 (16 ounce) can pumpkin
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Frosting

• 3 ounces cream cheese, softened
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 3/4 cups confectioners' sugar
• 3 to 4 teaspoons milk
• Chopped nuts

Instructions

1. Heat oven to 350 degrees F. Grease a 15 x 10 inch jellyroll pan.

Cake

1. In a mixing bowl, beat pumpkin, sugar and oil.
2. Add eggs; mix well.
3. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
4. Pour into prepared baking pan.
5. Bake for 25 to 30 minutes or until cake tests done. Cool.

Frosting

1. Beat the cream cheese, butter and vanilla extract in a mixing bowl until smooth.
2. Gradually add sugar; mix well.
3. Add milk until frosting reaches desired spreading consistency.
4. Frost cake.
5. Sprinkle with nuts.