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Pumpkin Cake With Seafoam Frosting

Title: PUMPKIN CAKE WITH SEAFOAM FROSTING is a home-style recipe. Serves 12. Categories: Desserts, Vegetables, Holiday 3 c Sifted cake flour (sifted -before measuring) 3 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Cinnamon, ground 1/4 ts Cloves, ground 1 c Cooked or canned pumpkin 1/2 ...

Ingredients

• 3 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 1 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Categories: Desserts, Vegetables, Holiday 3 c Sifted cake flour (sifted

2. 2

   Softened 2 Eggs 1 ts Vanilla extract

3. 3

   Preheat oven to 350 degrees F. Grease and flour three 8-by-1 1/2-inch layer-cake pans.

4. 4

   Sift flour onto waxed paper with baking powder, soda salt, cinnamon, cloves.

5. 5

   In a 2-cup measuring cup, combine pumpkin and milk, mixing well.

6. 6

   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.

7. 7

   At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture (in thirds).

8. 8

   Beat just until smooth-1 minute.

9. 9

   Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.

10. 10

    Cool in the pans 10 minutes.

11. 11

    Remove from pans; cool completely on wire rack.

12. 12

    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.

13. 13

    With an electric rotary beater, beat 1 minute to combine.

14. 14

    Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised.

15. 15

    Remove from boiling water.

16. 16

    Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes.

17. 17

    Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with 1/2 cup chopped walnuts.

18. 18

    Repeat with second layer, top side down.

19. 19

    Frost cake with rest swirling decoratively.

20. 20

    Garnish edge with walnut halves.

21. 21

    Refrigerate till serving. Serves 12

22. 22

    Recipe from: McCall's, October 1984