----------------------------------FROSTING---------------------------------1 Stick butter 8 oz Cream cheese 1 ts Vanilla extract 1 Box powdered sugar In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 180ºC or 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting. FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator. Remove from refrigerator half hour before serving. ----