Sunday, October 4, 2015

Pumpkin Sheet Cake

1 can pumpkin (15 oz)
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1 cup milk
4 Tbsp flour
1 cup butter, softened
1 cup sugar
1 tsp vanilla

Beat the pumpkin, sugar, and oil with a mixer. Add the eggs, one at a time. In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the wet ingredients. Pour into a greased 10x15 inch sheet cake pan. (I don't have one of those, so I placed most of the cake in a 9x13 inch sheet cake pan and put the rest of the batter in my doughnut pan (I got 6 doughnuts plus the cake). Bake cake at 350 degrees for about 25 minutes. The doughnuts only took about 8-10 minutes. 

While the cake bakes and cools, make the frosting. Start by whisking the milk and flour in a saucepan. Let that mixture boil. (It will become very thick.) I placed that in the refrigerator to cool completely. Then beat the butter and sugar with a stand mixer. Add the cooled milk and flour mixture. Whip on the highest setting you have until it is light and fluffy. Spread on the cooled cake.