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 c Milk

1 c Granulated sugar

1 c Light-brown sugar,packed

1/2 c Butter or margarine,

-softened 2 Eggs

1 ts Vanilla extract

1. 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