Frosted Pumpkin Cake

Ingredients

• CAKE:
• 10.1 ounces all-purpose flour (about 2 1/4 cups)
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 (15-ounce) can pumpkin
• Cooking spray
• FROSTING:
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 (8-ounce) package 1/3-less-fat cream cheese
• 2 cups sifted powdered sugar

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a small bowl, stirring with a whisk.
3. 3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; beat well. Fold in flour mixture. Spread batter into a 13 x 9–inch metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. 4. To prepare frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating well. Spread frosting evenly over top of cake.
5.  
6. Young Chefs can:
7. Add measured flour and sugar to batter
8. Help sift powdered sugar
9.  
10. Older Chefs can:
11. Beat frosting ingredients with a mixer with adult supervision
12. Spread frosting on top of cooled cake