Pumpkin Sheet Cake
1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts
In a mixing bowl, beat pumpkin, 2 cups
white sugar, and oil.
Add eggs, and mix well.
In another bowl, combine flour, baking
soda, cinnamon and salt.
Add these dry ingredients to the pumpkin
mixture, and beat until well blended.
Pour batter into a greased 15 x 10 inch
baking pan.
Bake at 350 degrees F (175 degrees C)
for 25 to 30 minutes, or until cake
tests done.
Cool.
In a mixing bowl, beat the cream
cheese, butter or margarine, and
vanilla until smooth.
Gradually add 1 3/4 cups confectioners'
sugar, and mix well.
Add milk until frosting reaches desired
spreading consistency.
Frost cake, and sprinkle with nuts.
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