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CATEGORY CUISINE TAG YIELD
Grains Cakes, Desserts 12 Servings

INGREDIENTS

1 c Walnuts, chopped
1 Spice cake mix, 18.25
ounces
1 Solid pack pure pumpkin, 16
ounces
3/4 c Confectioners' sugar
2 t Ground cinnamon
1/2 t Ground cloves
1/4 t Ground nutmeg
1 Container frozen whipped
topping 16 ounces

INSTRUCTIONS

Prepare the spice cake as directed on the package. Add the chopped
walnuts to the batter and bake according to the package directions  for
two 9 inch round cake pans. Allow to cool completely on wire  racks. In
a large bowl, combine the pumpkin, confectioners' sugar,  cinnamon,
cloves, and nutmeg until thoroughly mixed. Add the whipped  topping;
mix until well blended. Cut each cake layer horizontally in  half,
making a total of 4 cake layers. Place 1 cake layer cut side  down on a
platter and top with one quarter of the pumpkin mixture,  spreading
just to the edges. Repeat with the remaining layers of cake  and
pumpkin mixture 3 more times, ending with the pumpkin mixuture  and
leaving the sides unfrosted. Cover loosely and chill for at least  3
hours before serving.  Note: Top with additional pecan halves for that
fancy finishing touch.  This recipe comes from; Mr. Food® Cool
Cravings ISBN 0-688-14579-5  Published in 1997  Recipe by: Mr.Food®
(Art Ginsburg) Cool Cravings  Posted to recipelu-digest Volume 01
Number 562 by PLK1028  <PLK1028@aol.com> on Jan 19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: 2.8mg
Sodium: 29.1mg
Potassium: 142.2mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.2g
Protein: 3.7g


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