Peggy says, "This is my special cake that I make every year for my birthday. Everyone loves it!"
Cook’s Country Pumpkin Cake with Cream Cheese Frosting
Ingredients for the Cake:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
4 large eggs
1 cup vegetable oil
1 2/3 cups sugar
(1) 15 oz can plain pumpkin puree
Directions:
Adjust oven to middle position and heat to 350 degrees. Grease and flour a 9 x 13 pan. Whisk flour, baking powder, baking soda, salt and spices in bowl. With electric mixer on medium high, beat eggs, oil, and sugar in separate bowl until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. Transfer pan to wire rack and cool completely.
Ingredients for the Frosting:
6 T unsalted butter, softened
1½ cups powdered sugar
(1) 8 ounce package cream cheese, cut into 8 pieces and softened
1 tsp vanilla
Directions:
Beat butter and powdered sugar together until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Frost cake and bring to the party! Cut into 18 pieces.
