---------- Recipe via Meal-Master (tm) v8.04

     Title: Pumpkin Sheet Cake
Categories: Cakes, Desserts
     Yield: 1 servings

     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

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     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

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