Pumpkin Spice Latte Cake

• FOR THE CAKE:
• 4 whole Large Eggs
• 2 cups Sugar
• 1 cup Butter, Melted And Cooled
• 2 cups Canned Pure Pumpkin Puree
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 Tablespoon Pumpkin Pie Spice
• FOR THE FROSTING:
• 1 package (8oz Size) Cream Cheese, Softened
• 2 Tablespoons Butter, Softened
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Cinnamon, Plus Extra For Decorating
• 1 teaspoon Nutmeg, Plus Extra For Decorating
• 3 Tablespoons Espresso Or Very Strong Coffee, Cooled
• 4 cups Powdered Sugar, Or More As Needed To Reach The Right Consistency

1. Preheat the oven to 350u0b0F. Lightly grease and flour a 15x10" jelly roll pan.
2. In a large mixing bowl, beat the eggs with an electric mixer until foamy. Add in the sugar, butter and pumpkin and continue to beat at medium speed for about 2 minutes.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spice. Add the dry ingredients to the pumpkin mixture and beat on low speed until combined.
4. Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
5. In a large mixing bowl, beat together the cream cheese, butter, vanilla and spices until fluffy. Blend in the coffee until smooth.
6. Beat in the powdered sugar, 1 cup at a time, until you've reached the desired consistency. Spread frosting on the cooled cake using an offset spatula. Then, cut and serve!

cake, eggs, sugar, butter, flour, baking powder, baking soda, salt, pie spice, frosting, cream cheese, butter, vanilla, cinnamon, nutmeg, espresso, powdered sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-latte-cake/ (may not work)