Cream Cheese Frosting (oh yeah... & Pumpkin Cake)

In my attempt to use up all of my pumpkin supply this year... I tried a pumpkin cake tonight. The frosting is amazing. And the cake is a pretty darn good excuse to make the frosting!


PUMPKIN CAKE

Preheat oven to 350F. Grease and flour cake pan.
Mix together (and set aside):
2 C. flour
3 t. baking powder
2 t. baking soda
1/4 t. salt
2 t. ground cinnamon

In large bowl, combine:
2 C. white sugar
1 1/4 C. vegetable oil

Blend in:
1 t. vanilla extract
2 C. canned pumpkin

Beat in one at a time:
4 eggs

Gradually beat in flour mixture

Stir in (optional):
1 C. chopped walnuts

Bake for 35 minutes or until toothpick comes out clean. Cool.


CREAM CHEESE FROSTING

Beat together until creamed:
8 oz softened cream cheese
1 stick butter, softened

Gradually beat in:
2 C. powdered sugar
Add:
2 t. vanilla

Add milk to thin. Pour over cooled cake.

I sprinkled cinnamon on top (for our fancy smancy guests!) :)