Fall Pumpkin Cake

After all I said Max about my lack of cake decorating skills, I hesitate to pass on this great Fall Pumpkin Cake recipe. It came originally with directions for that Seven Minute Frosting which I can not make. When I make it in layers, I use a brown sugar carmel type frosting which is good and anyone can make. It is also nice baked in a big cake pan and topped with a frosting with coconuts and walnuts like what goes on a German Chocolate Cake.

Can anything be more Fall than Pumpkin?

Fall Pumpkin Cake:

½ cup solid shortening
1 cup white sugar
1 cup brown sugar
2 beaten eggs
1 cup canned pumpkin or winter squash
3 cups cake flour
4 teaspoons baking powder
¼ teaspoon baking soda
½ cup milk
1 cup chopped walnuts
1 teaspoon maple flavoring

Cream the shortening in a mixer and slowly add the sugars, eggs, and pumpkin.

Mix the flour, baking powder, and baking soda. Add alternately with the milk. Finally with a spatula, fold in the walnuts and maple flavoring.

Pour into 3 8” round cake pans that have been greased. Bake at 350 for 30 minutes. Cool on a cooling rack. Frost with your favorite frosting, but a caramel brown sugar seems to be best.