Wednesday, October 15, 2008

Pumpkin Cake with Cream Cheese Frosting by Guest Chef Janie

This deliciously moist pumpkin cake topped with cream cheese frosting adds up to one irresistible autumn treat!  This cake has become a fall tradition, and after making it for the first time--this season  I was once again showered with rave reviews from my family.  I first tried this cake at a party at my sister's house at least ten years ago, I knew I had to have the recipe and here it is for you!

Cake Ingredients
1 can pumpkin or cook your own (15 oz)
2 cups sugar
1 cup oil
4 eggs beaten
2 cups flour
2 tsp. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
Cake Instructions
Cream together: pumpkin, sugar, oil, eggs.  In a seperate bowl combine dry ingredients and mix thouroughly.  Then add to the pumpkin mixture, mix well.  Grease a 9x13 pan or two round cake pans.  Bake at 350 for 25-30 minutes.  Let cool before frosting.  Garnish wtih nutmeg.
Frosting Ingredients
2  packages cream cheese (8 oz), room temperature
1 tsp. vanilla
5 T. butter (optional)
2-3 cups powdered sugar

Frosting Instructions
Mix all ingredients until combined.


Abbigail said...

Seriously the best cake I have ever had. I am not kidding at all. I had some of it today at Janie's house and I could not stop taking bites. It was beautiful and delicious. I am planning on making it ASAP! yum yum. You are amazing Janie. I knew that there was a reason that as soon as I came out of a coma I wanted to make cupcakes with Janie.

Mar said...

amy made this for book club this week. it was a hit. lovely. so nice and moist.