Pumkin Squares

2 cups flour
1 30 oz. can pumpkin pie mix (NOT canned pumpkin)
1 t. baking soda
2 t. sinnamon
1 c. vegetable oil
4 eggs
2 t. baking powder
1/2 t. salt
2 c. sugar

Mix all ingredients well, pour into a greased and floured 12x18x1 cookie sheet.  Bake at 350 degrees for 25 minutes and let cool completely.

While cake is baking/cooling, make the frosting below.  Be sure not to frost it until the cake is completely cooled.

ICING
6 oz. cream cheese (softened)
1 1/2 sticks of butter (each stick is 1/2 c.)
1 t. vanilla
4 c. powdered sugar (about one box)
2 T. milk (tablespoons, mind you)

Mix cream cheese and butter until blended.  Add vanilla, powdered sugar, and milk and beat well.  Spread icing onto cake and put in refrigerator.  It's okay if it looks like the icing is thick; it should be!  Make sure every surface of the cake is covered, though.

You can eat these immediately after they are frosted, but I recommend waiting until the next morning after they have been in the fridge all night.  After cutting bars to eat, put it back in the fridge, only covering the exposed part of the bars with plastic wrap (no need to cover the icing part with the wrap).  These bars taste better and better as time goes on, so don't feel you need to eat them all at once!  Even a week later they are just as good as the second day (maybe even better!)