Pumpkin Cake

The Record’s “Recipe of the Week”:
Pumpkin Cake by Ruth Morgan

CAKE:
4 eggs, beaten
1 cup salad oil
2 cups sugar
1 cup pumpkin
2 cups flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 cup nuts
1/2 cup coconut

FROSTING:
3 oz. cream cheese, softened
6 T. butter
3/4 lb. powdered sugar
1 tsp. milk
1 tsp. vanilla

For the cake: Combine all the ingredients in a mixing bowl. Pour into a 9x13 ungreased pan. Bake at 350° for 20-25 minutes.

For the frosting: Combine all the ingredients in a bowl. Spread on the cooled cake.