CAKE:

2 c. sugar
4 eggs
1 c. oil
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. pumpkin (1 lb. can. Be careful not to get pumpkin pie filling)

ICING:

1 (8 oz.) pkg. cream cheese
1 stick softened butter
2 tsp. vanilla
1 lb. confectioners sugar

For the cake, mix sugar and eggs. Pour in oil and mix at medium speed until there is no visible trace of oil, at least for 3 minutes. Add the flour and spices. Then add the pumpkin and mix at a slower speed until the batter is well-blended. Pour into a well-greased 10-inch tube pan and bake for 1 hour at 350 degrees.

To prepare the icing, at a slow speed, blend the cream cheese and butter with electric mixer. Add sugar and vanilla and blend until smooth. "Pile it on." This cake seems to hold up better if chilled in the freezer for an hour before serving. Yield: 20 or more slices.