Recipe for Pumpkin Cake 2 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Sugar
16 oz Can pumpkin
1 cup Vegetable oil
4 x Eggs, beaten
2 cup All purpose flour
1 tsp Salt
1 tsp Soda
2 tsp Baking powder
2 tsp Cinnamon
1/2 cup Flaked coconut
1/2 cup Chopped pecans
----------------- FROSTING RECIPE (OPTIONAL ----------------
1/2 cup Butter or margarine, softened
8 oz Cream cheese, softened
16 oz Powdered sugar
2 tsp Vanilla extract
1/2 cup Chopped pecans
Instructions:
Instructions: Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.

Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.

Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans and cool. Spread frosting between layers and on top of cake.

FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut.

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