Lannette's Gourmet Pumpkin Cake

Preheat oven to 350°F Grease and flour a 9X13 cake pan.

In a large bowl, blend together the eggs, oil, water, vanilla and sugar. Beat until well mixed.

Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.

Add the flour mixture to the egg/oil mixture. Beat until well blended.

Stir in the pumpkin.

Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted comes out almost clean. Cool cake completely. (You can place warm cake in refrigerator or freezer to speed cooling.).

While cake is cooling, prepare the caramel glaze: In a large saucepan, combine sugar, butter. buttermilk, corn syrup and soda. Bring to a boil; then reduce heat and simmer for 5 minutes, stirring constantly. Glaze will turn to a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after about 3 minutes of cooking.

Poke holes in cooled cake. (I use the pointed end of a cooking thermometer. The holes need to be large enough for the caramel to run down into the cake.)

Slowly pour caramel glaze over cake spreading evenly over entire cake. Let cake sit until glaze is totally absorbed, about 15 minute Cool the cake completely.

Prepare cream cheese frosting: Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar and beat until well blended. Frost cake; then chill until frosting is set.

Refrigerate any leftover cake. (If there ARE any leftovers!) Enjoy!