Pumpkin Cake

I made this on the weekend - soooo good!

It's nice and moist and uses oil rather than butter - making it slightly healthier.

I sprinkled it with powdered sugar instead of frosting and served it with good quality vanilla ice cream (Tillamook Old Fashioned Vanilla) and caramel sauce.

INGREDIENTS:

2 cups white sugar 1 1/4 cups vegetable oil 1 teaspoon vanilla extract 2 cups canned pumpkin 4 eggs 2 cups all-purpose flour

3 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2.	In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3.	Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.