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Pumpkin Cake With Whipped Cream Cheese Frosting

(From Our November 2019 Newsletter - Lori Aanderson)

Ingredients

1. 4 large eggs


2. 1⅔ cups granulated sugar


3. 1 cup vegetable oil


4. 1 can pumpkin puree (15 oz)


5. 2 cups flour


6. 2 tsp baking powder


7. 1 tsp baking soda


8. ½ tsp salt


9. 2 tsp ground cinnamon

Whipped Cream Cheese Frosting

1. 1 oz cream cheese, softened


2. 1½ cups whipping cream


3. 1 cup powdered sugar

Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking pan.

In a large mixing bowl, beat eggs, sugar, vegetable oil and pumpkin puree until smooth.

Add flour, baking powder, baking soda, salt and cinnamon.  Mix thoroughly.

Pour into greased baking pan and bake 25 – 30 minutes or until a toothpick comes out clean in the center.

After the cake has cooled completely, make the frosting.

Place all frosting ingredients into a large bowl.  Beat on the whip setting until stiff peaks form.  Spread it over the cooled cake.

Store in refrigerator.