| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cakes, Desserts, Holiday’s | 12 | Servings | |
INGREDIENTS
| 1 | c | Walnuts; chopped |
| 1 | pk | Spice cake mix; (18.25 ounces) |
| 1 | cn | Solid pack pure pumpkin; (16 ounces) |
| 3/4 | c | Confectioners' sugar |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/4 | ts | 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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