Frosted Pumpkin Cake

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1 cup brown sugar packed
• 0.3 cup butter softened
• 2 tablespoons butter softened
• 15 ounce pumpkin puree canned
• 2 large eggs 
• 2.3 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 2 cups powdered sugar sifted
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
4. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined.
5. Add eggs, 1 at a time, to sugar mixture; beat well after each addition.
6. Add pumpkin; mix well. Fold in flour mixture.
7. Spread batter into a 13 x 9-inch baking pan coated with cooking spray.
8. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
9. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined.
10. Spread frosting evenly over top of cake.