2 c. sugar
1 c. oil (Crisco)
4 eggs
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 c. pumpkin (1 can)
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Beat eggs and sugar well. Add oil and pumpkin. Sift together dry ingredients. Stir into egg mixture. Spread into greased and floured jelly roll pan 1 inch deep 10 x 14 inch or so in size. Bake at 350 degrees for 25-30 minutes until done. Cool and ice.

ICING:

1 (3 oz.) pkg. cream cheese
1/4 c. & 2 tbsp. butter
2 c. powdered sugar
1 tsp. vanilla
Pecans

Beat well and spread on cake. Sprinkle generously with chopped pecans. Cut into 2 inch squares. Very moist. Freezes well.