Pumpkin Cake and Frosting

I like pumpkin pie, but when I got the pumpkin cake recipe from a friend at work and tried it--now I like the pumpkin cake better.

• Ready In: 55 mins
• Serves: 12-15

Ingredients

• 4  eggs, slightly beaten
• 3⁄4 cup  salad oil
• 2  cups sugar
• 2  cups pumpkin
• 3  teaspoons pumpkin pie spice
• 3⁄4 teaspoon salt
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 2  cups all-purpose flour, unsifted

• Frosting

• 8  ounces cream cheese
• 1  lb powdered sugar
• 1  teaspoon vanilla

Directions

1. With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside.
2. Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended. Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans.
3. Bake in a 350°F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes.
4. Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish.
5. FROSTING: Mix together until smooth and spread on cooled cake.