The Peņa-Peck House garden

4 eggs

1 c. vegetable oil

1 2/3 c. sugar

1 (16 oz.) can pumpkin

2 c. flour

2 tsp. baking power

2 tsp. cinnamon

                                1 tsp. salt

                                1 tsp. baking soda

                                1 (3 oz.) pkg. cream cheese

                                1 stick butter, softened

                                2 c. powdered sugar

                                1/2 c. chopped pecans

Beat together the eggs, oil, sugar and pumpkin. Blend together the flour, baking powder, cinnamon, salt and baking solda; add to egg mixture. Spread batter in ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool.

Mix cream cheese, butter and powdered sugar; blend well. Spread frostiing over cooled cake. Sprinkle with chopped pecans. Cut into squares. Freezes well.

- The Woman's Exchange Classic Recipes, Vol. 3. St. Augustine: Favorites from the annual luncheon series