FROST-ON-THE-PUMPKIN CAKE

FOR THE CAKE:
2 cups sugar
1 cup salad oil
4 eggs
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 cups cooked, mashed pumpkin (or 1 (16-oz) can pumpkin puree)
FOR THE CREAM CHEESE FROSTING:
1/4 cup butter or margarine, softened
1 (8 oz) pkg cream cheese, softened
1 (1 lb) pkg powdered sugar
2 tsp vanilla extract
1/2 cup chopped nuts (for topping)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

Combine sugar, salad oil, and eggs in a large mixing bowl; mix well. Set aside.

Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin. Pour batter into prepared pans.

Bake at 350 degrees F for 35-40 minutes. Turn out on racks to cool.

Frost with Cream Cheese Frosting; sprinkle nuts over top.

TO MAKE THE CREAM CHEESE FROSTING:
Combine all ingredients, mixing until smooth.

Source: Magazine Clipping