Ingredients

4 extra large eggs
1 C. vegetable oil
2 C. sugar
2 C. solid pack pumpkin
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground nutmeg
Cream cheese frosting:
3 ounces cream cheese, softened
6 Tbsp. butter, softened
1 Tbsp. whole milk
1 tsp. vanilla
3 C. powdered sugar

Cooking Instructions

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11×17-inch jellyroll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting. Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)