CAKE
2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil
FROSTING
1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar
In one bowl, combine flour, cinnamon, baking soda and salt; set
aside. In another bowl, mix eggs and sugar until blended – add salad
oil and mix well. Add pumpkin, mix well; combine with first bowl.
Pour mixture into tube pan (bundt or angel food pan). Bake at 350
degrees for 40 to 55 minutes; remove cake from oven and allow to cool
to room temperature before frosting.
FROSTING: Blend butter and cream cheese together, add vanilla.
Gradually add powdered sugar until well blended. Frost cooled cake,
place in refrigerator. Remove from refrigerator 1/2 hour before
serving.
Yields
24 Servings