From Marie Newkirk, Chicago
Makes 24 servings
Cake:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
Frosting:
1/2 cup (1 stick) butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
1 teaspoon vanilla
2 cups confectioners' sugar, sifted
1. Prepare the cake: Combine eggs, sugar, oil and pumpkin in a large bowl. Beat with an electric mixer at medium speed for 2 minutes.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon. Add flour mixture to pumpkin mixture, stirring until combined.
3. Pour batter into an ungreased 9-by-13-inch pan. Bake in a preheated 350-degree oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
4. Remove pan from oven. Place on a wire rack until cooled completely.
5. Make the frosting: In a small mixing bowl, beat butter and cream cheese until smooth, about 1 minute. Stir in vanilla and confectioners' sugar; beat until smooth, about 2 minutes.
6. Spread frosting over cooled cake. Slice into 24 bars.