4 ea extra large eggs
1 c oil
2 c sugar
1 cn (1 pound) pumpkin
2 c unsifted flour
2 ts baking powder
1 ts baking soda
1/2 ts salt
2 ts cinnamon
1/2 ts ginger
1/2 ts cloves
1/2 ts nutmeg
-------------------------------------F-------------------------------------
3 oz cream cheese, softened
6 tb butter
1 tb milk
1 ts vanilla
1 3/4 c powdered sugar
Place eggs, cooking oil and sugar in large bowl of mixer. Beat on
medium speed until well blended. Add pumpkin. Mix thoroughly. Sift
together flour, baking powder, soda, salt, cinnamon, ginger, cloves
and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix
until smooth, scraping down sides of bowl frequently. Pour batter into
greased and floured jelly roll pan, 10 by 15 inches. For thinner cake,
use 11 by 17 jelly roll pan. For thicker cake, divide batter between
two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes
or longer, depending on size of pan, until wooden pick inserted in center
comes out clean. Cool. Spread with cream cheese frosting.
1990
