Salted Carmel pumpkin oatmeal cake

Soft pumpkin oatmeal cake topped with a salted caramel frosting.

Ingredients

1/2 cup shortening

3/4 cup brown sugar

1/2 cup sugar

3/4 cup pumpkin puree

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups quick oats

Frosting:

1/2 cup butter

1/2 cup marshmallow cream

1/4 cup caramel ice cream topping + 1 teaspoon, divided

1/4 -1/2 teaspoon coarse ground sea salt (add to taste)

2 cups powdered sugar

Instructions

1. Cream the shortening and sugars. Add the pumpkin, vanilla, and eggs and beat until mixed.
2. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add to the other mixture. Stir in the quick oats.
3. Spread the mixture in a greased 9x13 pan. Bake at 350 degrees for 24 minutes. Cool completely.
4. Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. Slowly add the powdered sugar until mixed in. Spread on the cooled cake.
5. Drizzle the top of the cake with the the reserved caramel topping. Use a knife to gently swirl it into the frosting. Cut into 24 squares. Store the cake in a sealed container on the counter.

Read more at http://insidebrucrewlife.com/2014/09/salted-caramel-pumpkin-oatmeal-cake/#wWexg71TD81uoji8.99

(Forwarded to me by a friend on Facebook.. So yummy!)