Special thanks to: BD, Bristol, VA Servings: 10 Directions: Cake : 2 cups sugar 1 1/2 cups oil 4 eggs 2 cups all-purpose flour 1 tsp. salt 3 tsp. cinnamon 2 tsp. baking soda 1 can (16 oz.) pumpkin, or the equilivant in fresh cooked pumpkin 1 cup chopped Surratt Farms pecans Frosting 1 stick margarine or butter, melted 1 box (1 pound) confectioner's sugar 1 (8 oz. pkg.) cream cheese, softened 1 c. chopped Surratt Farms pecans Preheat oven to 350 degrees F. Grease a tube or bundt pan. Mix sugar, eggs and oil in electric mixer until well blended. Sift together flour, salt, cinnamon and baking soda. Alternately mix the dry ingredients with the pumpkin into the sugar mixture until well blended. Add pecans and stir only until they are incorporated into the batter evenly. Pour into prepared pan. Bake at 350 for one hour and 15 minutes. Cool and top with cream cheese frosting. Combine margarine, sugar and cream cheese. Beat until smooth. Stir in pecans. Spread over cooled cake. Special Notes: This recipe is great done as individual muffins, too. It is a favorite in my family, even with the children!