"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Sheet Cake Recipe

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This recipe for Pumpkin Sheet Cake, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverlee Ertel
Added: Saturday, February 7, 2009


1 1/2 C. sugar
1 15 oz. can solid pack pumpkin
1 C. vegetable oil
4 eggs
2 C. all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves

6 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
4 1/2 C. confectioners' sugar

In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, and cloves; gradually add to pumpkin mixture and mix well.
Pour in a greased 15x10x1 baking pan. Bake at 350 for 20-25 minutes. Cool on a wire rack. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in the confectioners' sugar. Spread over cake; cover and refrigerate until serving.




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