Pumpkin Cake

Preheat oven to 350°. Mix “A” ingredients together with electric mixer, and spread into greased glass 9x13 pan. For “B”, mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour in molasses to taste (not more than ¼ cup). Pour pumpkin mixture (“B”) slowly onto cake batter in pan. In a separate medium-sized bowl, use hands to mix ingredients in “C” into a thick, lumpy batter, and sprinkle onto pumpkin filling. Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely, and serve with whipped cream or ice cream.