4 Eggs 2 ts Baking powder
16 oz Can of pumpkin 1 ts Baking soda
1 c Sugar 1 1/2 ts Cinnamon
3/4 c Brown sugar 1/2 ts Nutmeg
1 c Oil 1/2 ts Salt
2 c Flour
Beat eggs in mixing bowl. Add pumpkin, sugars, and oil and beat
well. Add remaining ingredients. Beat until well blended. Spread
into a greased 10×15 inch jelly roll pan. Bake at 350 degrees for 20
to 25 minutes. Frost with cream cheese frosting.
Frosting: Combine 3 ounces of cream cheese, 1/2 cup of margarine, 1
teaspoon vanilla, and 2 cups of powdered sugar. Mix together well.
Spread onto cooled cake. Randy Rigg
Yields
3 servings