2 cups sugar
1 cup salad oil
4 eggs
2 cups all-purpose flour
2 teaspoons soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) can pumpkin
Cream Cheese Frosting
1/2 cup chopped nuts

Combine sugar, salad oil, and eggs in a large mixing bowl; mix well. Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin.

Pour batter into 3 greased and floured 9-inch cake pans.

Bake at 350°F for 35-40 minutes. Turn out on racks to cool. Frost with Cream Cheese Frosting; sprinkle nuts over top. Store in refrigerator.

Yield: one 9-inch layer cake. FROSTING: Combine 1/4 cup butter, softened, 1 (8-ounce) package cream cheese, softened, 1 (1-pound) box powdered sugar, and 2 teaspoons vanilla extract. Mix until smooth.