Pumpkin Sheet Cake

Mom made this when we were down there over the holidays and it was fabulous!!  It's a great, quick dessert to bring when you have a function and need to feed a lot of people. So basically anything church related :). It's from that cookbook "Our Favorite Recipes" that mom gave each of us a copy from their katy 3rd ward (p. 218). Originally submitted by Alyson Felt.

Pumpkin Cake:
4 lg. eggs
1 c. olive oil (I've used canola oil and it's fine)
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

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. Mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix unitl smooth. Pour into greased and floured 11x17 inch jelly roll pan. Bake at 375 for 20 minutes. Cool before sreading with cream cheese frosting.

Cream cheese frosting

3 ounces cream cheese, softened (I totally think it needs double this!! I love to be able to taste cream cheese in my cream cheese frosting)
6 T. butter
1 T. milk
1 tsp. vanilla
3 c. powdered sugar

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.