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.
Astrid
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