Saturday, October 1, 2011
Pumpkin Cake with Cream Cheese Icing
Ok so this is AMAZING.........
made it friday night and we are hoping it never runs out, I will definitely be making this all fall season, forget that whole diet thing that I was thinking about starting......
Found on pinterest and copied the recipe from this blogpost:
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg *
1 teaspoon salt
1 teaspoon baking soda
1 and 2/3 cups sugar
1 cup oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
1 8oz. package of cream cheese *
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and milk. Mix on high speed until smooth creamy.
* i added nutmeg to the recipe because i think pumpkin + nutmeg belong together
* the original frosting recipe only calls for 3 oz of cream cheese. i like a good frosting to bar ratio, so i made a large batch of frosting + included it in this recipe