Jim Vorheis
4 Extra large eggs
1 c Vegetable oil
2 c Sugar
2 c Solid pack pumpkin
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 1/2 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
1 ts Ground nutmeg
Cream Cheese Frosting:
3 oz Cream cheese, softened
6 tb Butter, softened
1 tb Whole milk
1 ts Vanilla
3 c Powdered sugar
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.
Creme Cheese Frosting: 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
6 Servings
