Serves 16
"IN THE KITCHEN~WITH MOM" p. 141
Cake
4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (16 oz.) pumpkin
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
Frosting
3 oz. cream cheese
1/2 cup butter or margarine
1 tsp. vanilla
2 cups sifted confectioner's sugar
1/2 cup finely chopped walnuts, optional
Beat together the eggs, sugar, oil and pumpkin. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Add to the pumpkin mixture and mix thoroughly. Spread in an ungreased 10 X 15 X 1 inch jelly roll pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool and frost with the cream cheese frosting. Sprinkle with chopped walnuts if desired.
Frosting:
Cream together the cream cheese and butter. Stir in the vanilla. Add the confectioner's sugar a little at a time, beating well, until the mixture is smooth and spreadable.