————————————CAKE———————————— 2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil
———————————-FROSTING———————————- 1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar
In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended – add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting. FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator. Remove from refrigerator 1/2 hour before serving. —–