3 c Sifted cake flour (sifted
-before measuring)
3 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon, ground
1/4 ts Cloves, ground
1 c Cooked or canned pumpkin
1/2 c Milk
1 c Granulated sugar
1 c Light-brown sugar,packed
1/2 c Butter or margarine,
-softened
2 Eggs
1 ts Vanilla extract
1. Preheat oven to 350 degrees F. Grease and flour
three 8-by-1 1/2-inch layer-cake pans. Sift flour onto
waxed paper with baking powder, soda salt, cinnamon,
cloves. 2. In a 2-cup measuring cup, combine pumpkin
and milk, mixing well. Turn granulated and brown
sugars, butter, eggs and vanilla extract into large
bowl of electric mixer; beat at high speed about 5
minutes, occasionally
scraping side of bowl with rubber scraper. 3. At low
speed, beat in flour mixture (in fourths) alternately
with pumpkin mixture (in thirds). Beat just until
smooth-1 minute. Pour batter into pans; bake 30 to 35
minutes, or until surface springs back when gently
pressed with fingertip. Cool in the pans 10 minutes.
4. Remove from pans; cool completely on wire rack.
Make Frosting: In top of double boiler, combine 1/4
cup egg whites, 1 1/2 cups light-brown sugar, packed,
1 tablespoon light corn syrup and 1/3 cup water. With
an electric rotary beater, beat 1 minute to combine.
5. Cook over rapidly boiling water, beating
constantly, about 7 minutes, or until stiff peaks form
when beater is slowly raised. Remove from boiling
water. Add 1 teaspoon vanilla extract; then continue
beating until the frosting is thick enough to
spread-about 2 minutes. 6. Place a layer on plate, top
side down; spread with 1 cup frosting; sprinkle with
1/2 cup chopped walnuts. Repeat with second layer, top
side down. Frost cake with rest swirling decoratively.
Garnish edge with walnut halves. Refrigerate till
serving. Serves 12
Yields
12 Servings