Shelly's Recipe

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Category: Cakes

2 c. all purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground ginger
4 large eggs
1 c. vegetable oil
1 2/3 c. sugar
1 (15-oz) can plain pumpkin puree

Frosting:
6 T. unsalted butter, softened
1 1/2 c. confectioners sugar
1 (8-oz) package cream cheese, softened
1 t. vanilla extract

Cake: Preheat oven to 350. Grease and flour two 8" round cake pans. Whisk flour, baking powder, baking soda, salt, and spices in bowl. With electric mixer on medium high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pans and bake until toothpick inserted in center comes out clean, about 30 - 35 minutes. Transfer pans to wire rack and cool completely.

Frosting: With electric mixer on medium-high speed, beat butter and confectioners sugar until fluffy, about 2 minutes. Add cream cheese and beat thoroughly. Add vanilla and beat until smooth. Turn cooled cakes out onto wire rack, then invert onto cake stand. Frost first layer, then add second and frost it.