Pumpkin Cake

• 1/2 cups Vegetable Oil
• 1/2 cups Applesauce
• 4 whole Eggs
• 2 cups Sugar
• 2 cups Canned Pumpkin (not Pumpkin Pie Filling)
• 2 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 8 ounces, weight Cream Cheese, Softened
• 4 ounces, weight Butter, Softened
• 2 teaspoons Vanilla Extract
• 16 ounces, weight Powdered Sugar
• 1 cup Chopped Walnuts Or Pecans, If Desired

1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
2. Beat together oil, applesauce, eggs, sugar, and pumpkin. Mix in flour, baking soda, cinnamon, and salt just until blended.
3. Pour into prepared pan and bake for 35-40 minutes. Test center with toothpick to make sure it is cooked through. Cool on rack.
4. In a mixing bowl, beat cream cheese, butter, and vanilla until light and fluffy. Slowly beat in powdered sugar until of frosting consistency. Stir in nuts, if desired. Spread over cooled cake.

vegetable oil, applesauce, eggs, sugar, pumpkin, flour, baking soda, cinnamon, ubc, weight cream cheese, weight butter, vanilla, sugar, walnuts

Taken from tastykitchen.com/recipes/desserts/pumpkin-cake-2/ (may not work)