Friday, October 1, 2010

Pumpkin Cake for a Crowd

Fall was definately in the air this morning and the leaves are turning pretty colors.  Time to make pumpkin stuff.  This cake recipe is quick and easy and makes a huge batch.  The frosted cake also freezes well for later.

In a large mixing bowl, mix the followiong
6 eggs
1 1/2 cups oil
3 cups sugar
1 1/2 tsp vanilla
1 large can pumpkin (29 ounces)

Fold in dry ingredients
2 cups white flour
1 1/2 cups wheat flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp salt

Pour into an oiled 12X18 pan.  Bake at 350F for 30-40 minutes.  Do not over bake. 

Cool in pan on a rack. 

Cream Cheese Frosting
16 ounces cream cheese
2 sticks butter
splash of milk
few tbsp brown sugar
2-4 cups powdered sugar
2 tsp vanilla

Blend together cream cheese and butter until smooth.  Add splash of milk if mixture is a bit thick.  Beat in powdered sugar, brown sugar and vanilla.  Spread on cooled cake.

As usual, I didn't count how many servings this makes but it's plenty.  Figure at least 20 large servings.


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