4 eggs
2 c. sugar
1 c. Wesson oil
2 c. all-purpose flour
2 level tsp. cinnamon
1 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 c. (1 lb. can) solid pak pumpkin (do not use pumpkin mix)

Beat sugar, eggs and oil until well blended. Use electric mixer for best results. Sift all dry ingredients into oil mixture. Beat 2 minutes. Then add pumpkin and mix well. Pour into cakepan 13 x 9 x 1 1/2 inch.

For best results, spray pan with Pam or use Wesson oil to grease pan. Sprinkle with flour. Bake at 350 degrees for 40 minutes. Test by inserting knife or toothpick in center. Let cake stand and cool in pan - do not remove. When cool, ice with spatula.

ICING:

1 lb. box 10X powdered sugar
1 stick butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1/2-1 c. finely chopped nuts (pecans or English walnuts)

Put butter, cheese and sugar in large mixing bowl and let stand until room temperature. For best results, mix with clean hands. Be sure all lumps are smoothed out of sugar. Add chopped nuts and mix with spoon. Spread over cold cake. This icing is also good with fruit cakes such as apple or berry cake.