Domestic Nirvana - Pumpkin Sheet Cake

I was happy as a lark yesterday.

It was the boy child's day to come over and spend the night.

I made him take photos for me.

I did not once mention homework.

Not once.

I decided to do all my house chores yesterday, so I could have the next couple of days free.

With order restored in the abode, I pulled out one of my favorite pumpkin recipes.

Behold the Pumpkin Sheet Cake.

It's a humble little recipe, it 'tis - but it delivers.

It delivers moist, pumpkin, cream cheese goodness right up in yo mouth.

Tis the season, ya'll.

I shan't forget the feeling - yesterday - a feeilng of domestic nirvana.

Clean house - smelling of pumpkin and spices.

Frosting that cooled cake - swirling the cream cheese frosting artistically about.

The only thing that soiled the image was that I was not properly dressed.  I was still in me pajamas, and my pendulous German landlady breasts were a bit too free for my liking. Had I been dressed in an apron - well - images like that are too good to be true.

Can you imagine life without cream cheese?

Nor I.

Wouldn't want to.

In fact - I'm so enamored at the moment with the thought of cream cheese - I just wrote this:

oh dear cream cheese -

so white and heavy -

sounds like me -

but it's thee -

my dear dear sweet cream cheese!

Ok, I know it's lame - but ya gotta feel the love - don't ya?

Upon bringing this cake to a big chili cookout one day way back when - a chef - a real live chef that catered Cindy Crawford's wedding of all things - asks 'who made the pumpkin sheet cake?'

I shyly replied 'why I did sir'

'It's delicious' he responded whilst licking the dear sweet cream cheese off his lips.

Now, if that ain't reason enough to be up in the kitchen making this cake - I really don't know what is.

Amen.

Pumpkin Sheet Cake with Dear Sweet Cream Cheese Frosting

4 eggs

1 2/3 cup of sugar

1 cup vegetable oil

1 15oz. can of pumpkin

2 cups flour

2 t ground cinnamon

2 t baking powder

1 t baking soda

1 t salt

In mixing bowl, beat eggs, sugar, oil and pumpkin.

Combine dry ingredients and gradually add to pumpkin mixture, mxing well.

Pour into an ungreased jelly roll pan (15x10x1).

Bake for 25-30 minutes at 350 degrees.

Cool in pan on wire rack.

Frost with this:

3/4 cups of butter, softened

6 oz. dear sweet cream cheese, softened

1 t vanilla extract

3 cups powdered sugar

In mixing bowl, beat butter, cream cheese and vanilla until smooth.

Gradually beat in sugar. 

Store frosted cake in fridge.