In large mixing bowl, combine sugar, oil, eggs, and pumpkin with mixer.
2.
Add dry ingredients and mix on medium speed until well blended, about 2 minutes.
3.
Put small micro-proof glass, right-side-up, in center of each of 2 round glass cake dishes that have been wax paper-lined or lightly greased on bottom.
4.
Spread batter round glass until dish is less than half full. (For cupcakes, line small custard cups with paper muffin liners, fill less than half full.)
5.
Let batter stand 10 minutes then microwave each layer 6 to 7 minutes on HIGH, 1/4-turning every 2 minutes, until edges pull away from sides of dish and center remains slightly moist. Microwave cupcakes 1 to 1/2 minutes on HIGH, or until slightly moist on top.
6.
Cool in dish before removing or frosting.
7.
To make frosting, soften margarine 1 minute on 10% or lowest setting.
8.
Repeat for cream cheese (remove from its foil wrapper first).
9.
In 1-quart mixing bowl, combine all frosting ingredients except nuts on low, the medium speed.
10.
Frosting should be moist enough to spread easily; add small amount of milk if necessary.
11.
Sprinkle with chopped nuts if desired. Yields: 2 (8-inch round) cakes plus 3 to 4 cupcakes
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By
Loriblewis
