Pumpkin Spice Cake with Rich Cream Cheese Frosting
Servings: 113 x 9 inch cake / 3 cups frosting
Ingredients
Pumpkin Spice Cake:
2cupswhite sugar
1 1/4cupsvegetable oil
1teaspoonvanilla extract
2cupscanned pumpkin
4eggs
2cupsall-purpose flour
3teaspoonsbaking powder
2teaspoonsbaking soda
1/4teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground nutmeg
1cupchopped walnutsoptional
Rich Cream Cheese Frosting:
28 ounce packages cream cheese, softened
1/2cupbuttersoftened
1teaspoonvanilla extract
2cupssifted confectioners' sugar
Instructions
Pumpkin Spice Cake Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13 x 9 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 13 x 9 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Top with walnuts.
For two round layer cakes, distribute batter equally between two buttered 8- or 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
For cupcakes, distribute batter equally in a 12-cup muffin tin with paper liners. Bake at 350 degrees for 30-35 minutes.
Rich Cream Cheese Frosting In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.