Recipe - Pumpkin Cake With Seafoam Frosting

3 cup Sifted cake flour (sifted
before measuring)
3 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
One half teaspoon Cinnamon, ground
One fourth teaspoon Cloves, ground
1 cup Cooked or canned pumpkin
One half cup Milk
1 cup Granulated sugar
1 cup Lightbrown sugar,packed
One half cup Butter or margarine,
softened
2 Eggs
1 teaspoon Vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour
three 8by1 1/2inch layercake pans. Sift flour onto
waxed paper with baking powder, soda salt, cinnamon,
cloves. 2. In a 2cup 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
smooth1 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 One half cups lightbrown 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
spreadabout 2 minutes. 6. Place a layer on plate, top
side down; spread with 1 cup frosting; sprinkle with
One half 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

Recipe from: McCall's, October 1984

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini