Title: Pumpkin Sheet Cake
Categories: Cake
Yield: 6 Servings

		Jim Vorheis
4		Extra large eggs
1	c	Vegetable oil
2	c	Sugar
2	c	Solid pack pumpkin
2	c	All-purpose flour
2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
2 1/2	ts	Ground cinnamon
1	ts	Ground ginger
1	ts	Ground cloves
1	ts	Ground nutmeg
		Cream Cheese Frosting:
3	oz	Cream cheese, softened
6	tb	Butter, softened
1	tb	Whole milk
1	ts	Vanilla
3	c	Powdered sugar

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting.

Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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