Sherry’s Pumpkin Cake

Ingredients

Cake

• 2 cups all purpose flour

• 2 tsp baking powder

• 2 tsp baking soda

• 1 tsp salt

• 2 tsp cinnamon

• 1/4 tsp allspice

• 1/4 tsp ginger

• 4 large eggs

• 1 cup vegetable oil

• 1 2/3 cup sugar

• 1 (15 oz) can plain pumkin puree

Frosting

• 6 Tbsp unsalted butter, softened

• 1 1/2 cup powder sugar

• 1 (8 oz) package cream cheese cut into 8 pieces, soft

• 1 tsp vanilla extract

Instructions

1. Move the oven rack to the middle.

2. Preheat the oven to 350 degrees Farenheit.

3. Grease and flour a 13 x 9 pan.

4. In a bowl, wisk flour, baking powder, baking soda, salt, and spices.

5. With electric mixer on medium-high, beat eggs, oiland sugar until it is thick and fluffy (about 15 mins).

6. Reduce to slow, add pumkin until incorporated.

7. Slowly add flour mix, about 1 min. Bake for 30-35 minutes.

8. Transfer to wire rack and cool completely.

9. Prepare the frosting

   1. With electric mixer at medium-high speed, beat butter and powder sugar until fluffy - 2 mins.

   2. Add cream cheese; 1 peice at a time, beating thoroughly.

   3. Add vanilla, and mix until smooth.

10. Frost the cake and serve