36 ea Servings 1 t Baking soda
4 ea Extra large eggs 1/2 t Salt
1 c Vegetable oil 2 1/2 t Ground cinnamon
2 c Sugar 1 t Ground ginger
2 c Solid pack pumpkin 1 t Ground cloves
2 c All-purpose flour 1 t Ground nutmeg
2 t Baking powder
In large bowl, beat eggs, oil and sugar until well blended. Add
pumpkin and mix thoroughly. In separate bowl, mix together flour,
baking powder, baking soda, salt, cinnamon, ginger, cloves and
nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until
smooth. Pour into greased and floured 11×17-inch jelly roll pan. Bake
at 375 F for 20 minutes or until wooden pick inserted in center comes
out clean. Cool before spreading with Cream Cheese Frosting. Cream
Cheese Frosting: 3 ounces cream cheese, softened 6 Tbsp butter,
softened 1 Tbsp whole milk 1 tsp vanilla 3 cups powdered sugar 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. Creme de Colorado Cookbook
(1987) From the collection of Jim Vorheis
Yields
1 servings
