Last week four of my coworkers in our front office had birthdays in a two-day span. Naturally, this required a party.  We planned a potluck lunch for Friday with a traditional birthday cake, but I wanted to make sure the Thursday birthdays didn’t feel completely ignored (Friday’s festivities were a surprise).

This is the cake I made for Thursday.  It is amazing.  The cake itself is so moist and the frosting is to die for.  Many people told me they’d love to just eat it with a spoon.  I found the recipe on Chef-in-training, and hers was much prettier.  I think I let the frosting cool a bit too much before pouring it on the cake.  I plan to make this one again soon and I will do better. 🙂

Cake Ingredients:
1-1/4 cups sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla
1-15 oz. can of pumpkin
1 cup sour cream
2 cups flour
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg (which I omitted, obviously)
1 teaspoon salt

Frosting Ingredients:
1-14 oz. can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla

1. Preheat the oven to 350*F.
2. In a large bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream.  Add flour, baking powder, baking soda, and spices and stir to combine.  Pour into a greased and floured bundt pan.
3.  Bake for approximately 50 minutes or until toothpick inserted into the cake comes out clean.  Invert cake onto a cooling rack (I suggest waiting about 10 minutes first) and cool completely.

For frosting (or is it icing — does anybody know the difference between the two or know which one this is?): heat milk and brown sugar in a medium saucepan and bring to a boil over medium heat stirring constantly.  Reduce heat and simmer for 8 minutes, stirring occasionally.  Remove from heat and add butter and vanilla.  Cool for five minutes and pour over cake.