Pumpkin Sheet Cake
1 (16 oz.) can pumpkin
2 c. sugar
1 c. vegetable oil (or 1 c. bean puree)
4 eggs, lightly beaten
2 c. all purpose flour (I used 1/2 whole wheat and 1/2 all purpose)
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (3 oz.) pkg cream cheese, softened (I used fat free with good results)
5 Tbsp. butter or margarine, softened
1 tsp. vanilla
1 3/4 c. confectioners sugar
3-4 tsp. milk
In a mixing bowl, beat pumpkin, sugar and oil (or bean puree). Add eggs; mix well. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and bean until well blended. Pour into a greased 15x10 inch baking pan (I use my jelly roll pan which I think is 11x18). Bake at 350 for 25-30 minutes or until cake test done. Cool completely.
For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts. Yield 20-24 servings.