Barb's Famous Pumpkin Cake

October seems like a good month to share the famous, and until now secret, recipe for Barb's famous pumpkin cake.  This is the same cake we are always greeted with each year with our arrival in Michigan.  The cake, which is huge, lasts about 2 days - mainly due to Rick and I continuing to sneak pieces throughout the day and late into the night.

One year, during the great pumpkin shortage, we were in serous trouble because you couldn't buy a can of pumpkin.  Once the shortage was resolved we began keeping a small stash of canned pumpkin "just in case".

Without further ado, the recipe:

2 cups white sugar

1 1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup canned pumpkin

4 eggs

2 cups all-purpose flour

3 teaspoons baking powder

2 t easpoonsbaking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

1.  Preheat oven to 350 degrees.  Grease and flour a 12x18 inch pan.  Sift together the flour, baking powder, baking soda, salt and cinnamon.  Set aside.

2.  In a large bowl combine sugar and oil.  Blend in vanilla and pumpkin, then beat in eggs one at a time.  Gradually beat in flour mixture.  Spread batter into prepared 12 x 18 inch pan.

3.  Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.

Frosting:

8 oz cream cheese

2 teaspoon vanilla

3/4 cup oleo

3 1/2 cups powdered sugar

2 teaspoons milk