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4 large eggs
2 cups sugar
1 cup vegetable oil
1 (15-oz.) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
Dash of salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Cream Cheese Frosting
COMBINE your first four ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth.
COMBINE flour and next six ingredients. Stir flour mixture into pumpkin mixture until well blended. Spread batter in a lightly greased 15- x 10-1/2-inch jellyroll pan.
BAKE at 350F for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack.
SPREAD Cream Cheese Frosting evenly over cake; then sprinkle with walnuts.
Cream Cheese Frosting:
1 
-oz.) package cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
2 cups powdered sugar
BEAT first three ingredients at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar until smooth. This will make 1 and 1/2 cups.
Enjoy everyone!
