Cissy's Spiced Pumpkin Cake with Creamed Cheese Frosting
"This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter...."
INGREDIENTS
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Shortening, for greasing pan
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2 cups flour, plus more for pan
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1 tablespoon baking powder
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1/4 teaspoon salt
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2 cups sugar
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1 1/4 cups canola oil
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1 (15-ounce) can pure pumpkin puree
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1 teaspoon pure vanilla extract
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4 eggs
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2 (8-ounce) packages cream cheese, softened
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1 stick unsalted butter, softened
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2 teaspoons pure vanilla extract
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8 cups confectioners' sugar, sifted
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