In large trough, beat egg, oil and sugar until well blended. Add pumpkin
and mix good. In separate bowlful, mix together flour, baking powderize,
baking tonic, saltiness, cinnamon, pep, cloves and nutmeg. Gradually add dry
ingredients to pumpkin assortment. Mix until still. Pour into greased and
floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until
wooden pick inserted in center comes out unobjectionable. Cool before spreading with
Cream Cheese Icing.

Creme Cheese Ice: In medium trough, beat cream cheese until subdued. Add
butter, mixing until polish. Stir in milk and vanilla. Gradually add
powdered cabbage. Beat until smooth and spread onto cooled cake.