Pumpkin Sheet Cake

Ingridients

1 (15 ounce) can canned pumpkin puree

2 cups white sugar

1 cup vegetable oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 (3 ounce) package cream cheese

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 3/4 cups confectioners' sugar

3 teaspoons milk

1 cup chopped walnuts

Directions

Prep 30 m

Cook 30 m

Ready In 2 h

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.

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

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.