Ingredients:
4 eggs 2 cups flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 cup vegetable oil 14.5-ounce can (about 2 cups) pure pumpkin Cream Cheese Icing 1/2 cup softened margarine 8-ounce package cream cheese, softened 1-pound bag confectioner’s sugar 1 teaspoon vanilla

Instructions:
For the cake, get out your electric mixer with a big bowl and beat the eggs well. Add the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg a little at a time, while also adding the vegetable oil a little at a time. When it’s a smooth mix, add the pumpkin and mix it in well. This will make two round cake pans full or a sheet cake pan full. Grease and flour the pans before pouring in the batter. Bake at 350 degrees for between 30-45 minutes, testing with a toothpick to be sure it’s done in the middle. Let cool at room temperature. For the icing: Mix together the margarine and cream cheese. Beat in the confectioner’s sugar and the vanilla. Spread this over the cake. You’ll be keeping the real pumpkin in Thanksgiving, and you’ll be helping the farmers who have raised the crop! Readers with questions or comments for Dave Kessler may write to him in care of this publication.