Name: Pumpkin Sheet Cake
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Canned pumpkin puree - 1 (15 ounce) can; White sugar - 2 cups; Vegetable oil - 1 cup; Eggs - 4; All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Cream cheese - 1 (3 ounce) package; Butter, softened - 5 tablespoons; Vanilla extract - 1 teaspoon; Confectioners' sugar - 1 ¾ cups; Milk - 3 teaspoons; Chopped walnuts - 1 cup

Ingredients for - Pumpkin Sheet Cake

1. Canned pumpkin puree 1 (15 ounce) can

2. White sugar 2 cups

3. Vegetable oil 1 cup

4. Eggs 4

5. All-purpose flour 2 cups

6. Baking soda 2 teaspoons

7. Ground cinnamon 1 teaspoon

8. Salt ½ teaspoon

9. Cream cheese 1 (3 ounce) package

10. Butter, softened 5 tablespoons

11. Vanilla extract 1 teaspoon

12. Confectioners' sugar 1 ¾ cups

13. Milk 3 teaspoons

14. Chopped walnuts 1 cup

How to cook deliciously - Pumpkin Sheet Cake

1 . Stage

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.

2 . Stage

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.

3 . Stage

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

4 . Stage

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.