Jim Vorheis
4 Extra large eggs
1 c Vegetable oil
2 c Sugar
2 c Solid pack pumpkin
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 1/2 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
1 ts Ground nutmeg
Cream Cheese Frosting:
3 oz Cream cheese, softened
6 tb Butter, softened
1 tb Whole milk
1 ts Vanilla
3 c Powdered sugar
In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and
mix thoroughly. In separate bowl, mix together flour, baking powder,
baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry
ingredients to pumpkin mixture. Mix until smooth. Pour into greased and
floured 11×17-inch jelly roll pan. Bake at 375 F for 20 minutes or until
wooden pick inserted in center comes out clean. Cool before spreading with
Cream Cheese Frosting.
Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add
butter, mixing until smooth. Stir in milk and vanilla. Gradually add
powdered sugar. Beat until smooth and spread onto cooled cake.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
From
Yields
6 Servings