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Pumpkin Cake With Cream Cheese Frosting

Makes 16 servings

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 4 large eggs
• 1 cup vegetable oil
• 1-2/3 cups granulated sugar
• 1 (15-ounce) can plain pumpkin puree

FROSTING

• 6 tablespoons unsalted butter, softened
• 1-1/2 cups confectioners' sugar
• 1 (8-ounce) package cream cheese, cut into 8 pieces and softened
• 1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan. Whisk flour, baking powder, baking soda, salt and spices in bowl.

With an electric mixer on medium-high speed, beat eggs, oil and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute.

Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool completely.

For the frosting: With electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Turn cooled cake out onto wire rack, then invert onto serving platter. Frost cake and serve.

(Cake can be refrigerated for up to 3 days. Bring to room temperature before serving.)

(From Cook's Country, November 2007 Issue)

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