"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Sheet Cake Recipe

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

Sara Mackey
Added: Thursday, October 1, 2009


Cake Ingredients:
4 extra large eggs
1 c. cooking oil
2 c. sugar
1 lb. can of pumpkin
2 c. flour
2 tsp. baking power
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

Frosting Ingredients
3 oz. cream cheese
6 tbsp. margarine or butter
1 tbsp. milk
1 tsp. vanilla
1 3/4 c. powdered sugar

1. Beat eggs, cooking oil and sugar until blended in a large bowl.

2. Add 1 lb. can of pumpkin and blend well.

3. Add flour, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg and mix until smooth.

4. Grease and flour 10 x 15 pan (cookie sheet with sides). Bake on center rack at 375 for 20 minutes.

5. All frosting ingredients should be at room temperature. Blend cream cheese, margarine, milk, vanilla, and powdered sugar until smooth. Spread on cake when cool. Enjoy!




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