This recipe comes out of one of my Gooseberry cookbooks. Although they are called squares, it’s really more of a cake, but still incredibly moist and delicious.

Cake

• 4 eggs, beaten
• 1 2⁄3 cups sugar
• 1 cup  vegetable oil
• 2  cups (256 g) all-purpose flour
• 1 1⁄2 teaspoon cinnamon
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 15 oz. can pumpkin
• 1⁄2 teaspoon salt

Frosting

• 1⁄2 cup margarine, softened
• 8 oz. pkg cream cheese, softened
• 2 cups powdered sugar
• 1 1⁄2 teaspoon vanilla extract

Mix all ingredients for 2 to 3 minutes or until thoroughly blended; pour into greased 13×9 baking pan. Bake at 350° for 45-50 minutes; cool Frost with cream cheese frosting; decorate with sprinkles if desired.  For thinner squares, bake in a greased 15×10 at 250 for 50-60 minutes.

Frosting:
Combine ingredients until smooth and creamy.