Recipe: Pumpkin Cake and Frosting
Description: I like pumpkin pie, but when I got the pumpkin cake recipe from a friend at work and tried it--now I like the pumpkin cake better.
Ingredients: [{"text": "4 eggs, slightly beaten"}, {"text": "3/4 cup salad oil"}, {"text": "2 cups sugar"}, {"text": "2 cups pumpkin"}, {"text": "3 teaspoons pumpkin pie spice"}, {"text": "3/4 teaspoon salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "2 cups all-purpose flour, unsifted"}, {"text": "8 ounces cream cheese"}, {"text": "1 lb powdered sugar"}, {"text": "1 teaspoon vanilla"}]
Instructions: With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside.
Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended.  Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans.
Bake in a 350&deg;F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes.
Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish.
FROSTING:  Mix together until smooth and spread on cooled cake.
