Serves: 5
Total Calories: 1,146
Yield: Makes enough frosting for a 3-layer cake
Cream shortening and slowly add sugars, eggs, and pumpkin. Sift together flour, baking powder, and soda; add alternately with milk to pumpkin mixture. Fold in walnuts and extract. Pour into 3 greased 8-inch layer cake pans. bake at 350° for 30 minutes. Cool and frost with Harvest Moon Frosting.
Harvest Moon Frosting:
Combine in double boiler the eggs, sugar, salt, and water. Beat well; place over rapidly boiling water. Cook 7 minutes, beating constantly, or until frosting will stand in peaks. Remove from boiling water; add vanilla. Beat until thick enough to spread. Put cake layers together with frosting. Frost sides, bringing frosting slightly over top edge. Frost top.
This Pumpkin Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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