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---------- Recipe via Meal-Master (tm) v8.04

Title: Pumpkin Sheet Cake

Categories: Cakes, Desserts

Yield: 1 servings

4 ea extra large eggs
1 c oil
2 c sugar
1 cn (1 pound) pumpkin
2 c unsifted flour
2 ts baking powder
1 ts baking soda

1/2 ts salt

2 ts cinnamon

1/2 ts ginger
1/2 ts cloves
1/2 ts nutmeg

3 oz cream cheese, softened
6 tb butter
1 tb milk

1 ts vanilla

1 3/4 c powdered sugar

Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jelly roll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jelly roll pan. For thicker cake, divide batter between two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting. 1990

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