Cinderella Cake

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2  cups sugar
• 4  eggs
• 1  cup  salad oil
• 2  cups flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2  cups Libby's canned pumpkin

• Coachman's Icing

• 1 (8 ounce) package cream cheese
• 1⁄4-1⁄2 cup margarine, softened
• 1  box powdered sugar, sifted
• 1  teaspoon vanilla

Directions

1. Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
2. Combine dry ingredients and blend into egg mixture.
3. Add pumpkin and mix well.
4. Pour into well greased 9 inch tube pan.
5. Bake at 350 degrees Fahrenheit for 55 minutes.
6. Let cake stand in pan 10 minutes.
7. Turn out on rack to cool.
8. Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.