Pumpkin Sheet Cake
1 (15 ounce) can canned pumpkin puree (or 2 cups of fresh pureed pumpkin)
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Cream Cheese Frosting
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts (optional)
1.In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2.In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan (I used a jellyroll pan).
3.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool. If you're making it in a jellyroll pan it only takes about 17 minutes to cook.
4.In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.