Desserts:

Pumpkin Sheet Cake

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Ingredients

16-ounce can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

FROSTING:
3-ounce package cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3 to 4 teaspoons milk
chopped nuts, optional

Instructions

In a large mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into well greased 15 X 10-inch baking pan.

Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool.

For frosting, beat cream cheese, butter and vanilla in a medium sized mixing bowl until smooth. Gradually add sugar and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with walnuts if desired. 20-24 servings.

Brenda Clementz, Geneseo