Dacor Range Cooking - Manual (Page 53)

Pumpkin Spice Sheet Cake
with Cream Cheese Frosting
RECIPES
2 1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup canned pumpkin
1 cup 2% milk
Adjust oven rack to position 2. Preheat oven to 350° on Pure Convection ™ . Press start. Allow oven to preheat. Grease and lightly flour
9 x 13 x 2” baking pan. Set aside. In a medium-sized bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In the bowl of a heavy duty mixer, cream together butter and sugar. Add vanilla and beat until well combined. Add eggs one at a time.
Add in pumpkin. Alternate adding dry mixture and milk, beating on low speed until well combined. Pour into prepared pan. Place in oven
and set timer for 30-35 minutes. Bake until a toothpick inserted comes out clean.
After baking: Cool on a wire rack for 10 minutes. Remove cake from pan and allow to completely cool on racks. Frost if desired. Cake
may be frozen once cooled for up to 2 months. Wrap well in plastic wrap to avoid freezer burn.
Cream Cheese Frosting
(2) 8-ounce packages cream cheese, room temperature
6 Tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar. Cover and refrigerate until
firm enough to spread, about 15 minutes.
Spread frosting on cooled cake. Slice into 2-3-inch squares.
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