Sour Cream Pumpkin Cake with Brown Butter Frosting

1. Grease a 9×13 pan. Preheat oven to 350 F.

2. In a large bowl mix milk, eggs, sugar, pumpkin, vanilla, butter, and sour cream till smooth.

3. Slowly add the dry ingredients until just combined. Pour into the greased pan. Bake for 30 minutes or until a tester comes out clean. Set aside to cool completely before icing.

4. In a small saucepan cook butter on medium heat for 5 minutes or so until little brown specks appear in the butter. Be careful, because this can easily go from browned to burnt, so don’t turn away! Once butter is browned, remove pan from the oven and allow butter to cool for 10 minutes.

5. In a large bowl mix the butter, milk, vanilla, and powdered sugar. Use a mixer and beat on low until smooth. If consistency is thick add additional milk 1 tablespoon at a time until desired consistency reached. Frost the cake immediately.