2 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp. ground ginger
3/4 tsp. ground nutmeg
1/2 tsp. salt
4 eggs
1 1/2 c. dark brown sugar
1/2 c. granulated sugar
1 c. salad oil
1 can (1 pound) pumpkin
Cream cheese frosting (recipe follows)

Combine flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt; set mixture aside.

Using an electric mixer set a high speed, beat eggs until thick and yellow. Gradually beat in brown and granulated sugar; continue beating until mixture is thick and light. At low speed, beat in oil and pumpkin. Gradually stir in flour mixture.

Pour mixture into a well-grease 13x9x2-inch baking pan. Set and bake until cake's surface springs back when gently pressed with a fingertip, about 50 minutes.

Let cake cool completely, in pan or wire rack.

When cool, frost cake with cream cheese frosting and cut into serving-size pieces. Makes 18 serving.

CREAM CHEESE FROSTING:

1/2 c. butter, softened
4 oz. cream cheese, softened
3 c. sifted confectioners' sugar
1 1/2 tsp. vanilla
Cream (if necessary to thin frosting)

With electric mixer set at medium speed, beat butter and cream cheese until well blended and creamy.

Add sugar and vanilla and beat until light and fluffy. If necessary, beat in a little cream to make frosting a spreading consistency.