INGREDIENTS
2 cups
sugar
2 cups
shortening (I use Spectrum Organic)
1 3/4 cups
pureed pumpkin (or 15 oz. can)
2
eggs (room temperature)
2 tsp
vanilla
4 cups
sifted all-purpose flour (or gluten free cake flour mix)
2 tsp
baking powder
1 tsp
baking soda
3 tsp
ground cinnamon
1 1/2 tsp
ground nutmeg
1/2 tsp
ginger
3 oz
cream cheese
3 oz
butter or margarine
2 tsp
vanilla
1 lb
powdered sugar