Texas Sheet Pumpkin Cake

The Pioneer Woman just posted a recipe that she made by altering the Texas Chocolate Sheet Cake. It sounds delish and since the Pioneer Woman says it is wonderful, it must be, because if you can’t believe the Pioneer Woman, who can you believe?

So in case you don’t take her daily email here it is….Many of you have ask if we just have desserts for Thanksgiving since I do seem to post more desserts than any thing else. We do have other things on the table, like, brown sugar coated brussel sprouts, sweet potatoes with sugary marshmallow topping, ham with brown sugar-pineapple sauce and strawberry-pretzel salad,

So see, I can cook something besides desserts,  As long as the recipe has sugar in it.

Pumpkin Sheet Cake

2 sticks butter

2 cups pumpkin puree (not the pumpkin pie filling)

3/4 cup boiling water

2 cups flour

1/4 teas salt

1/2 cup buttermilk

2 large eggs

2 teas baking soda

2 teas vanilla

1/2 teas maple extract (opt)

Frosting

8 oz cream cheese, softened

1 stick unsalted butter, softened

1 pound (about 3 1/2 cups) sifted powdered sugar

1 tables half and half or milk (might require a little more than this, add slowly)

Preheat oven to 350 Spray a sheet pan (jelly roll pan) with baking spray (such as Pam). Set aside

In a medium saucepan, melt 2 sticks of butter. Whisk in the pumpkin puree until it is totally blended. Whisk in boiling water until mixture is combined well. Set aside.

In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract (if using). Whisk together and set aside..

In large bowl, combine flour, sugar and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and smooth until mixture is evenly distributed. Bake for about 20 min or cake tests done. Remove and allow to cool.

Frosting:

Mix together the cream cheese, butter, powdered sugar until well combined. Add half and half as needed to all the frosting to be of spreading consistency. It should be somewhat thick but thin enough to spread over cake.

Cut into squares to serve. Keep leftovers in the fridge, as frosting will get to soft if left out.

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