Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs |
| 16 ounces | Can of pumpkin |
| 1 cup | Sugar |
| ¾ cup | Brown sugar |
| 1 cup | Oil |
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 1½ teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Salt |
Beat eggs in mixing bowl. Add pumpkin, sugars, and oil and beat well. Add remaining ingredients. Beat until well blended. Spread into a greased 10x15 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, ½ cup of margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Mix together well.
Spread onto cooled cake. Randy Rigg Submitted By RANDY RIGG On 02-06-95