If I don’t get this pan for Christmas…

I’m going to cry. I’m going to cry all the way to Sur La Table and buy it for myself

 

(www.surlatable.com)

Pumpkin Cake and Cream Cheese Frosting

This is from my “work mom”. I make it several times between September – January

Pumpkin Cake

4 eggs

2 cups sugar

1 cup vegetable oil

1 (16 oz.) can pumpkin

2 cups flour

2 tsp. baking soda

½ tsp. salt

2 tsp. cinnamon

1 tsp. cloves

½ tsp. ginger

¼ tsp. nutmeg

Combine eggs and sugar and beat at high speed until light and fluffy. Add oil and pumpkin; beat well. Mix flour and spices together, add to batter 1 cup at a time at low speed just until blended. Pour in ungreased 9-inch tube pan. Bake at 350 for 45-60 minutes. Cool in pan for several minutes. Remove to plate to cool, spread with Cream Cheese frosting (below), or dust with powdered sugar.

Cream Cheese Frosting

6 Tbsp. butter or oleo, softened

8 oz. cream cheese, softened

1 (1-lb.) pkg. powdered sugar

2 tsp. vanilla extract

Combine butter and cream cheese in mixer bowl, beat well. Add sugar and vanilla, beat until smooth.