Pumpkin Cake With Seafoam Frosting
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts, Holiday, Vegetables | 12 | Servings | |
INGREDIENTS
| 3 | c | Sifted cake flour, sifted |
| before measuring | ||
| 3 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/2 | t | Cinnamon, ground |
| 1/4 | t | 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 | t | Vanilla extract |
INSTRUCTIONS
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 Recipe from: McCall's, October 1984 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 52.1mg
Sodium: 290.6mg
Potassium: 108.1mg
Carbohydrates: 46.1g
Fiber: 1.2g
Sugar: 18g
Protein: 4.5g