(by Shirley McNevich)
Batter: 4 eggs; 1 2/3 cups white sugar; 1 cup canola oil; 1 - 15oz. can Libby's canned pumpkin; 2 cups flour; 2 tsp. cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; chopped walnuts (optional)
Frosting: 6oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1/4 cup softened butter; 2 tsp. vanilla; milk as necessary
In a mixer add eggs, white sugar and canola oil--beat. Add pumpkin--beat. Add baking powder, cinnamon, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased 15" x 10" (by 1" deep) jelly roll pan. Slightly lift and drop the pan on to your counter to get rid of any air bubbles. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add butter and vanilla--beat. Slowly add powdered sugar--beat. If too thick, add 1 TBSP milk at a time and beat again. If too thin, add more powdered sugar and beat again. Frost the whole top of the cooled pumpkin mixture. Cut into squares or bars. Optional--sprinkle chopped walnuts all over the cream cheese frosting before cutting.
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