1 can canned pumpkin puree (15 oz)
2 c white sugar
1 c vegetable oil
2 c flour
2 t baking soda
1 t ground cinnamon
1/2 t salt
1 pkg cream cheese (3 oz)
5 T butter, softened
1 t vanilla extract
1 3/4 c confectioners’ sugar
3 t milk
1 c chopped walnuts
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs,
and mix well. In another bowl, combine flour, baking soda, cinnamon and
salt. Add these dry ingredients to the pumpkin mixture, and beat until
well blended. Pour batter into a greased 15 x 10 inch baking pan. Bake
at 350 degrees F for 25 to 30 mins, or until cake tests done. Cool. In a
mixing bowl, beat the cream cheese, butter or margarine, and vanilla
until smooth. Gradually add 1 3/4 cups confectioners’ sugar, and mix
well. Add milk until frosting reaches desired spreading consistency.
Frost cake, and sprinkle with nuts.
Makes 20 servings.