INGREDIENTS

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)
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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