CAKE:

3/4 c. butter
2 c. sugar
1 (16 oz.) can pumpkin
4 eggs
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. chopped walnuts

Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Combine dry ingredients and add to pumpkin mixture and mix well. Stir in nuts. Spread batter into greased and floured 15 1/2" x 10 1/2" pan. Bake at 350 degrees for 30 minutes. Cool.

FROSTING:

1 (3 oz.) pkg. cream cheese
1/3 c. butter
1 tsp. vanilla
3 c. confectioners' sugar

Combine all except sugar, mixing until well blended. Gradually add sugar, mixing well after each addition. Spread over cooled cake.