JANICE'S PUMPKIN SHEET CAKE

This recipe came from my friend Janice. When we met at her house to play cards, she served it along with her fabulous Apple Crisp. I have featured her Peach Crisp before and it is the best ever. She makes the Apple Crisp using the same recipe....she just uses apples instead of peaches. (I will write up a post soon though with a recipe for the Apple Crisp.)

PUMPKIN SHEET CAKE

1       16 -ounce can of pumpkin
1       cup oil
4      eggs
2      cups sugar
2      cups flour
1       teaspoon baking soda
1/4   teaspoon salt
2      teaspoons baking powder
2      teaspoons cinnamon

Preheat oven to 350 degrees F. Grease and flour a sheetcake pan (size 10 x 15 x 1-1/2 - inch)

Combine and pumpkin, oil, eggs, and sugar and mix until the mixture thickens. Set aside.

Combine the flour, baking soda, salt, baking powder, and cinnamon in a mixing bowl.

Fold in the dry ingredients into the pumpkin mixture.

Pour batter into prepared pan and bake for 20 to 25 minutes.

CREAM CHEESE ICING

8       ounces cream cheese
1/4    cup soft margarine
2       cups powdered sugar

Beat together til smooth.

Frost cooled cake.