This is such a moist and delicious cake! Every time I make it for church or family activities, it is eaten down to the very last crumb!
Ingredients:
1 cup
oil
2 cups sugar
4 eggs
1 tsp baking soda
2 cups flour
½ tsp salt
2 tsp baking powder
2 tsp cinnamon
2 cups canned pumpkin
Directions:
1. With
wire whisk or electric beater, blend together oil, sugar and eggs until creamy.
2. Combine baking soda,
flour, salt, and baking powder. Then add
to creamy mixture. Add cinnamon and pumpkin. Stir until well mixed.
3. Pour into jelly roll pan. (Or two
9x13 casserole dishes.)
4. Bake 350° for 25-30 minutes, making sure center is done. Let cake cool before frosting.
Frosting:
3 oz
cream cheese
6 TBSP butter
1 tsp milk
1
tsp vanilla
2
cups powdered sugar
dash of salt
Cream
together and spread on cooled cake. ENJOY!!
Years ago I improved this recipe by doing this: Instead of 1 c. oil: 1/4 c. + 3/4 c. milk. Instead of 2 c. flour: 1 c. whole wheat + 1 c. unbleached flour. Instead of 2 c. sugar: 1 c. brown sugar + 3/4 c. sugar (with the frosting they are still plenty sweet). These became 'famous' in my ward
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