Pumpkin Sheet Cake

Cake:
1 (16 ounce) can pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, slightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Cream Cheese Frosting:
3 ounces cream cheese, softened
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 34 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

Heat oven to 350 degrees F.

In mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well.

Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 15 x 10 x 1-inch pan. Bake for 25-30 minutes or until cake tests done. Cool.

For frosting, beat cream cheese, butter and vanilla extract in mixing bowl until smooth. Gradually add confectioners' sugar; mix well. Add milk until frosting reaches spreading consistency. Frost cake, then sprinkle with chopped nuts.