Blend in bowl the following:
2 cups sugar
1½ cups oil
1 can pumpkin
In second bowl, sift together the following:
2 cups flour
1 Teaspoon salt
2 Teaspoons baking soda
3 Teaspoons cinnamon
Stir this second mixture into the first bowl mixture.
Spray bunt pan with Bakers Joy
Preheat oven to 350 degrees
Bake 50 minutes to 1 hr.
Test with knife as you would a pumpkin pie
Cool completely before icing or if you prefer not to ice it, Carolea says it is just as good without icing!
1 stick margarine
8 oz cream cheese
Tip: Carolea says ificing is too thick, stir in a few drops of milk to thin
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!