Pumkin Sheet Cake

By dkosik

Ingredients

• Cream Cheese Frosting:
• 4 extra large eggs
• 2 c. sugar
• 2 c. all-pupose flour
• 1 tsp. baking soda
• 2 1/2 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1 c. vegetable oil
• 2 c. solid pack pumkin
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• 3 oz cream cheese, softened
• 1 T. milk
• 3 c. powdered sugar
• 6 T. butter, softened
• 1 tsp. pure vanilla extract

Preparation

Step 1

In large bowl, beat eggs, oil and sugar until well bleded. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking power, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to the pumkin mixture. Mix until smooth. Pour into greased and floured 11 x 17 jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick comes out clean. Cool before spreading with Cream Cheese Frosting. Serves 36.

Cream 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.