Pumpkin Cake with Cream Cheese Frosting

Ingredients:

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
cream cheese frosting, below
1/2 cup chopped pecans

PREPARATION:
Directions for pumpkin cake Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into a greased and floured cake pan. Bake at 350° for 35 to 40 minutes. Turn out onto a rack to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.