Pumpkin cake with seafoam frosting

12 servings

Ingredients

Quantity Ingredient
3 cups Sifted cake flour (sifted before measuring)
3 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Cinnamon, ground
¼ teaspoon Cloves, ground
1 cup Cooked or canned pumpkin
½ cup Milk
1 cup Granulated sugar
1 cup Light-brown sugar,packed
½ cup Butter or margarine, softened
2 Eggs
1 teaspoon Vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1½-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 ¼ cup egg whites, 1 ½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and ⅓ 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 ½ 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

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