Kaela's Pumpkin Sheet Cake
Kaela makes this a lot to help bring some semblance of autumn to hot sunny Austin. She made it twice while I visited. It is SO GOOD. It is even better after being chilled. The recipe is simplified from The Pioneer Woman.
Use a sheet pan (large rimmed baking sheet), sprayed with baking spray
Preheat oven to 350
In large bowl, combine and set aside dry ingredients:
2 C flour
2 C sugar
1/4 tsp salt
Meanwhile, in medium saucepan, melt butter, whisk in pumpkin and spices, then the boiling water. Whisk til smooth and set aside.
1 C (2 sticks) butter
1 can pumpkin
2 tsp. spices - any combination you like of cinnamon, ginger, allspice, nutmeg, cloves, etc.
3/4 C boiling water
In a third bowl or large pyrex measuring pitcher, whisk together:
1/2 C buttermilk (or sour milk you have made with milk and a bit of vinegar or lemon juice)
2 large eggs
2 tsp baking soda
2 tsp vanilla
Stir pumpkin mixture into flour mixture partway, then add buttermilk mixture and thoroughly combine.
Pour into baking sheet; bake for 20 minutes. Remove and let cool.
Frost cooled cake with your favorite cream cheese frosting!
FROSTING - whisk in mixer:
8 oz cream cheese, softened
1 stick butter softened
16 oz powdered sugar
dash of salt
1-3 T milk or cream for thinning
