Pumpkin Sheet Cake W/ Cream Cheese Icing

• 1 12 cups sugar
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 14 teaspoon salt
• 14 teaspoon ground cloves
• 6 ounces cream cheese, softened
• 12 cup butter, softened
• 2 teaspoons vanilla extract
• 4 12 cups confectioners' sugar

1. In a large mixing bowl, beat the sugar, pumpkin, oil and eggs.
2. In a seperate bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, and cloves.
3. Gradually add to pumkpin mixture and mix well.
4. Pour into a greased cookie sheet (my sheet is 17 1/2 x 12 and it workd just right for this cake).
5. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
6. (If you used a smaller pan the cake will be thicker and will take a little longer to bake.
7. ).
8. Cool.
9. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
10. Gradually beat in the confectioner's sugar until smooth.
11. Spread over cooled cake.
12. Cover and refrigerate until serving.

sugar, solidpack pumpkin, vegetable oil, eggs, flour, baking powder, ground cinnamon, baking soda, salt, ground cloves, cream cheese, butter, vanilla, sugar

Taken from www.food.com/recipe/pumpkin-sheet-cake-w-cream-cheese-icing-490655 (may not work)