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1
Preheat oven to 350F Grease and flour a 9X13 cake pan.
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2
In a large bowl, blend together the eggs, oil, water, vanilla and sugar.
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3
Beat until well mixed.
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4
Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
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5
Add the flour mixture to the egg/oil mixture.
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6
Beat until well blended.
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7
Stir in the pumpkin.
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8
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted comes out almost clean.
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9
Cool cake completely.
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10
(You can place warm cake in refrigerator or freezer to speed cooling.
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11
).
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12
While cake is cooling, prepare the caramel glaze: In a large saucepan, combine sugar, butter.
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13
buttermilk, corn syrup and soda.
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14
Bring to a boil; then reduce heat and simmer for 5 minutes, stirring constantly.
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15
Glaze will turn to a caramel color.
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16
Remove from heat and stir in vanilla.
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17
NOTE: A large saucepan is needed because mixture will expand after coming to a boil.
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18
It will simmer down after about 3 minutes of cooking.
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19
Poke holes in cooled cake.
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20
(I use the pointed end of a cooking thermometer.
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21
The holes need to be large enough for the caramel to run down into the cake.)
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22
Slowly pour caramel glaze over cake spreading evenly over entire cake.
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23
Let cake sit until glaze is totally absorbed, about 15 minute Cool the cake completely.
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24
Prepare cream cheese frosting: Cream butter and cream cheese until fluffy.
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25
Add vanilla and powdered sugar and beat until well blended.
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26
Frost cake; then chill until frosting is set.
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27
Refrigerate any leftover cake.
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28
(If there ARE any leftovers!)
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29
Enjoy!
