Pumpkin Cake
1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 teaspoon cinnamon
1/2 tsp each of ginger, nutmeg and allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream Cheese Frosting
3/4 cup confectioners sugar
1/4 cup cream cheese
2 tablespoons butter softened
1/2 teaspoon vanilla extract
1. Preheat oven 350 degrees. Grease 9-inch sqaure pan (or 8x8 if you don't have a 9x9)
2.Prepare cake: In bowl, with mixer at medium speed, beat sugar and eggs 2 minutes.
3. Beat in Pumpkin and oil.
4. At low speed, add flour, and cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt; beat 1 minute.
5. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
6. Prepare frosting: In bowl with mixer on low speed, beat confectioners' sugar and remaining ingredients 2 minutes or until fluffy, frost cake.
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 teaspoon cinnamon
1/2 tsp each of ginger, nutmeg and allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream Cheese Frosting
3/4 cup confectioners sugar
1/4 cup cream cheese
2 tablespoons butter softened
1/2 teaspoon vanilla extract
1. Preheat oven 350 degrees. Grease 9-inch sqaure pan (or 8x8 if you don't have a 9x9)
2.Prepare cake: In bowl, with mixer at medium speed, beat sugar and eggs 2 minutes.
3. Beat in Pumpkin and oil.
4. At low speed, add flour, and cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt; beat 1 minute.
5. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
6. Prepare frosting: In bowl with mixer on low speed, beat confectioners' sugar and remaining ingredients 2 minutes or until fluffy, frost cake.
