4 eggs, well beaten
2 c. sugar
1 c. Wesson oil
1/2 tsp. salt
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 c. pumpkin

Mix first 7 ingredients well and then mix in pumpkin. Bake in three 9 inch pans at 350 degrees for 30 minutes.

FROSTING:

1 lg. pkg. cream cheese
1 stick butter
1 box confectioners sugar
2 tsp. vanilla
1 c. nuts, chopped

Frost and refrigerate.

1 1/2 c. plain flour
2 c. sugar
4 eggs
2 sticks butter
1 tsp. vanilla
Pinch of salt
1/2 c. cocoa
1/2 to 1 c. pecans, chopped

Melt together butter, cocoa, and sugar and add lightly beaten eggs. Blend in flour, salt, pecans, and vanilla.

Bake at 350 degrees for 30 minutes in oblong greased pan. DON'T BAKE OVER 30 MINUTES.

TOPPING:

1/2 bag sm. marshmallows (press on cake while hot out of oven)
1/2 c. butter
1 box confectioners sugar
1/2 c. cocoa
1 tsp. vanilla
1/3 c. milk

Melt in 2 quart saucepan, butter. Add cocoa and mix well. Add vanilla nd mix well. Stir in sugar in 3 parts alternating with milk. Mix until smooth and creamy. Spread over marshmallows.