Pumpkin Sheet Cake with Brown Butter Frosting - Paige (from Dear Crissy)

 Cake

1 (15 oz) can pumpkin

2 cups granulated sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

Frosting

1/2 cup butter

4 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

• Cake
• Preheat oven to 350 degrees. Spray a 12 x 17 inch jelly roll pan with non-stick cooking spray.
• Combine the flour, baking soda, cinnamon, and the salt; set aside.
• In a mixing bowl, beat together the pumpkin, sugar, and the oil. Add the eggs and mix well.
• Add dry ingredients to the pumpkin mixture and beat until well blended.
• Pour into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely
• Frosting
• Mix together the milk and the vanilla and set aside.
• Add the powdered sugar to a mixing bowl and set aside.
• Over medium heat melt the butter stirring constantly. When the butter becomes very frothy and turns brown remove from the heat.
• Add the milk and the vanilla mixture to the powdered sugar. Add the browned butter. Mix with an electric mixer until well combined. Immediately spread on the cooled cake.