1 (16 ounce) can pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
3 to 4 teaspoons milk
Procedures : Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan.
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well.
Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into prepared baking pan. Bake for 25-30 minutes or until cake tests done. Cool.
Frosting: Beat the cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Yield: 20-24 servings