1 2/3 cups sugar [white]
1 cup oil [used olive oil]
1 16 oz. can pumpkin [was a15 oz. can]
2 cups flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy.
Stir together flour, baking powder, cinnamon, salt, and soda.
Add to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 15x10x1 baking pan. [have only a 13x9x2]
[sprinkled with chocolate chips and tapped so they’d sink into batter]
Bake in 350 degree oven for 25 to 30 minutes. [because of pan size, was closer to 45-50 minutes]
Cool and frost with the optional Cream Cheese Frosting.
Cream Cheese Icing
1 3 oz. package cream cheese
1 teaspoon vanilla
2 cup shifted powder sugar
½ cup margarine, softened
Cream together cream cheese and butter.
Stir in vanilla.
Add powdered sugar, a little at a time, beating well, till mixture is smooth.
I like chocolate and pumpkin, so I added the chips to this cake recipe. After debating for a day or two, I didn't make the frosting, and just took the cake into the IT department for their devour-ment. Apparently, it was a hit -- as there were only crumbs when I went to retrieve the pan. No one seemed to mind that there was no frosting.