2 c. sifted all-purpose flour
1 1/2 c. sugar
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. vegetable oil
5 egg yolks
3 tbsp. water
1 c. canned pumpkin
8 egg whites
1/2 tsp. cream of tartar
1/2 c. chopped pecans
Cream Cheese Frosting

In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg and salt. Add oil, egg yolks, water and pumpkin. Beat on high speed for 5 minutes. Transfer batter into another bowl. Beat until stiff peaks form. Gradually add and gently fold pumpkin mixture into beaten egg whites. Pour batter into ungreased 10" tube pan. Bake at 325 degrees for 65 to 70 minutes. Invert cake and cool completely. Loosen sides with narrow metal spatula. Transfer to plate and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1/2 c. softened butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
3 c. sifted powdered sugar
1 tbsp. milk
3 more c. powdered sugar
Milk

Beat together butter, cream cheese and vanilla. Gradually add 3 cups sifted powdered sugar. Beat until smooth. Add 1 tablespoon milk, then 3 more cups powdered sugar. Add milk, one teaspoon at a time until desired consistency to spread on cake.