Pumpkin Cake with Seafoam Frosting

Directions

1. Preheat oven to 350℉ (180℃).

Grease and flour three 8 x 1½-inch layer-cake pans.

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

1. 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.

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

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.

1. Remove from pans; cool completely on wire rack.

Make Frosting: In top of double boiler, combine ¼ cup egg whites, 1½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and ⅓ cup water.

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

1. Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff.

Remove from boiling water.

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

1. Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with ½ cup chopped walnuts.

Repeat with second layer, top side down.

Frost cake with rest swirling decoratively.

Garnish edge with walnut halves.

Refrigerate until serving.

Serves 12.