---------- Recipe via Meal-Master (tm) v8.04
       Title: Pumpkin Sheet Cake
  Categories: Cakes, Desserts
       Yield: 1 servings
       4 ea extra large eggs
       1 c  oil
       2 c  sugar
       1 cn (1 pound) pumpkin
       2 c  unsifted flour
       2 ts baking powder
       1 ts baking soda
     1/2 ts salt
       2 ts cinnamon
     1/2 ts ginger
     1/2 ts cloves
     1/2 ts nutmeg
       3 oz cream cheese, softened
       6 tb butter
       1 tb milk
       1 ts vanilla
   1 3/4 c  powdered sugar
   Place eggs, cooking oil and sugar in large bowl of mixer.  Beat on
   medium speed until well blended.  Add pumpkin.  Mix thoroughly.  Sift
   together flour, baking powder, soda, salt, cinnamon, ginger, cloves
   and nutmeg.  Gradually add dry ingredients to pumpkin mixture.  Mix
   until smooth, scraping down sides of bowl frequently.  Pour batter into
   greased and floured jelly roll pan, 10 by 15 inches.  For thinner cake,
   use 11 by 17 jelly roll pan.  For thicker cake, divide batter between
   two 9 by 9' pans.  Bake on center shelf of preheated 375 oven 20 minutes
   or longer, depending on size of pan, until wooden pick inserted in center
   comes out clean.  Cool.  Spread with cream cheese frosting.