4 lg. eggs
1 c. oil
2 c. sugar
1 can (1 lb.) pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
Cream Cheese Frosting

Place eggs, cooking oil and sugar in large mixer bowl. Beat on medium speed until mixture is blended.

Add pumpkin; mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add flour mixture to pumpkin mixture. Mix on medium speed until smooth, scraping down sides of bowl frequently.

Pour into 10x15 inch pan. Bake at 375 degrees for 20 minutes or until wooden pick comes out clean. Batter may look like it will run over, but will set before this happens. Cool and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
6 tbsp. butter, softened
1 tbsp. milk or half and half cream
1 tsp. vanilla
1 3/4 c. powdered sugar, sifted after measuring

Beat cream cheese with mixer until very soft. Add butter. Beat on medium speed until very smooth. Add milk and vanilla. Gradually add powdered sugar. Beat until smooth. Good on Carrot Cake too!