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This recipe is to die for…so pumpkiny and dense! I use freshly grated nutmeg which I think adds a lot to this as well. Of course fresh cream cheese and whip cream frosting.
In a large bowl combine:
1 2/3 cup Flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. grated nutmeg
1/4 tsp. cinnamon
mix all of the dry ingredients together with a spoon, then add:
3/4 cup of water
1/3 cup veg. oil
1 tsp. vinegar
1 can of pumpkin
Mix well with a spoon. If mixture seems dry or too thick you can add a little more water if needed.
Spread into a greased 9×13 pan and bake at 350 degrees for 25 minutes. Cool completely then frost cake in the pan.
Frosting:
12 oz. cream cheese
1 cup powdered sugar
1/2 pint or so of whipping cream
Beat with electric mixer until fluffy. refrigerate. (Tastes better cold in my opinion.)
Enjoy!