Pumpkin Cake

4 eggs2 cups sugar1 1/4 cups oil2 cups canned pumpkin puree3 cups flour1 teaspoon salt3 teaspoons baking powder3 teaspoons baking soda2 teaspoons cinnamon1 cup walnuts or pecans, chopped (optional)Frosting1 stick margarine or butter1 teaspoon vanilla extract1 tablespoon brewed coffee1 1/2 cups powdered sugarCandy corn, optional garnishGreen spearmint candy leaves, optional garnishHeat oven to 350 degrees.In a large bowl, combine eggs, sugar, oil, pumpkin, flour, salt, baking powder, baking soda, cinnamon and nuts and mix until well-combined. Pour into ungreased angel food pan and bake about 1 hour or until toothpick inserted in center comes out clean.In another bowl, beat margarine, vanilla and coffee. Add powdered sugar and beat until smooth. Frost top and sides of cake. Decorate with candy corn or green spearmint candy leaves as desired.Serves 12.Nutrition values per serving: 665 calories, 39 g fat (4 g saturated), 76 g carbohydrates, 3 g fiber, 7 g protein, 71 mg cholesterol, 841 mg sodium.