1In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
1Pour into a greased 15-in. × 10-in. × 1-in. baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool, on a wire rack.
1For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
1See more recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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