Pumpkin Cake with Cream Cheese Frosting

I took this recipe from about.com, but I had to share it because it was DELICIOUS! Every fall T and I buy an extra pumpkin that we cook and puree, so we have fresh pumpkin to make my famous pumpkin bread (I will post this later). We had a ton of leftover pumpkin from last fall, so I made this.

Ingredients:

• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups pumpkin puree or cooked mashed pumpkin
• cream cheese frosting, below
• 1/2 cup chopped pecans

Preparation:

Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Cream Cheese Frosting

• 1/4 cup butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 pound confectioners' sugar, sifted
• 2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.