Post 130) from Xanga

[artemisdart]

130) And the second in my three-recipe installment, just for woodnymph.\

Pumpkin Sheet Cake

•  2 cups flour
•  2 teaspoons baking powder
•  2 teaspoons cinnamon
•  1 teaspoon baking soda
•  1/4 teaspoon salt
• 4 eggs
• 2 cups canned pumpkin (can substitute the baked, pureed flesh of a "real" pumpkin)
• 1 and 1/2 cup sugar
• 1 cup cooking oil
• 1 cup chopped pecans
• Cream cheese frosting (see below), optional (but highly recommended! )
• Whole pecans for garnish, optional

Sift the flour, baking powder, cinnamon, baking soda, and salt together into a large bowl. In another bowl or your food processor, beat the eggs, pumpkin, sugar and oil. Stir in the chopped pecans.

Spread the batter in an ungreased 9 by 13 inch baking pan. (If you use a larger pan, you will get pumpkin "bars" instead of pumpkin "cake.") Bake at 350 degrees F until the cake passes the toothpick test, about 35 minutes.

Cool on a wire rack. Frost with cream cheese frosting, garnish with whole pecans (optional).

Cream Cheese Frosting

• 1 8-oz block of cream cheese
• 1 teaspoon vanilla extract 
• 2 cups powdered sugar

Blend thoroughly. If there's too much... well, eat it with a spoon. That's what I do!