FROSTING
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk (may need to add more)
1 cup chopped nuts
In a mixing bowl, beat pumpkin, 2 cups white sugar,
and oil.
Add eggs, and mix well. In another bowl, combine flour, baking soda,
cinnamon and salt. Add these dry ingredients to the pumpkin
mixture,
and beat until well blended. Pour batter into a greased 15 x 10
inch jelly roll pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes,
or until cake tests done. Cool.
FROSTING:
In a mixing bowl, beat the cream cheese, butter or margarine,
and
vanilla until smooth. Gradually add 1 3/4 cups confectioners'
sugar,
and mix well. Add milk until frosting reaches desired spreading
consistency. Frost cake, and sprinkle with nuts.