#2268 - Pumpkin Sheet Cake

(by Shirley McNevich)

2 cups white sugar
1 cup canola oil
4 eggs
1 - 15oz. can Libby's canned pumpkin
1/2 to 1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Frosting: 1 - 1lb. box Domino's powdered sugar; 1 stick softened Parkay margarine; 2 tsp. vanilla; 1 - 3oz. Philadelphia cream cheese (softened); 1 or 2 TBSP milk

If using raisins add raisins to a saucepan and cover them with water. Bring to a boil, cook for 5 minutes while boiling, then drain and set aside. Grease a 10 x 15 jelly roll pan--set aside. In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda, cinnamon, nutmeg and salt--beat. Add pumpkin--beat. Slowly add flour--beat until smooth. Remove bowl from mixer--add chopped nuts and drained raisins--stir. Pour batter into the jelly roll pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Cool completely. Frosting: in a mixer add Parkay and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. If frosting is too thick add the milk--beat. Frost the cooled cake.