Directions:
- In mixing bowl, mix the following
- Wet ingred.
- 1 can pumpkin
- 4 eggs
- 1 1/2 c sugar
- 2/3 c canola oil
- 1/2 cup sour cream
- In large bowl, combine the following.
- 2 1/2 cups flour
- 2 t. pumpkin pie spice
- 1 t salt
- 1 t baking soda
- 2 t baking powder
- Add flour mixture gradually to pumpkin mixture, and stir until flour lumps are gone. Don't over mix.
- Pour into a greased jellyroll pan (cookie sheet with the 1 inch sides)
- Bake for 30 min, or until firm.
- Frosting
- In large saucepan
- 1 box powderd sugar
- 1/2 cup butter
- 1/2 cup brown sugar
- Cook until butter is dissolved.
- Add about 1/2 the powderd sugar, then add about 1/4th cup of milk.
- Mix well, then add the rest of the powderd sugar until smooth.
- It should be a thick mixture, but thin enough to pour over cake.
- Pour over cooled cake, and spread to cover.
- Add chopped walnuts and serve!
- I adapted this recipie from the famous texas sheet cake.
- This is a very moist cake.....
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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