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Page 12 · column 3 of 6 · from the scan, no model involved
6 eggs 1 pound pumpkin, solid pack 1/4 cup heavy cream 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves Beat above ingredients three minutes. Pour into pan and bake 1 hour 45 minutes. Add topping. Topping: 3 Tablespoons butter 1/2 cup brown sugar 1/2 cup chopped walnuts Mix well. Spread on cake and return to turned off oven until completely cool. Freezes easily. Serves 12. Debbie Massie Amissville Pumpkin Cake 2 cups sugar ' 1 (16 ounce) can pumpkin 1 cup vegetable oil 4 eggs, beaten A 2 cups flour n 1 teaspoon salt 2 teaspoons soda 2 teaspoon baking powder 2 teaspoon cinnamon 1/2 cup flaked coconut 1/2 cup chopped pecans Frosting Combine Sugar, pumpkin, oil and eggs. Beat one minute at medium speed. Combine next five ingredients. Add to pumpkin mixture. Beat one minute at medium speed. Stir in coconut and pecans. Pour batter into three greased and floured 8-inch round cake pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Frosting: 1/2 cup margarine 1 (8 ounce) package cream cheese, softened 1 (16 ounce) package confectioners’ sugar 2 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup flaked coconut Combine butter and cream cheese. Beat until fluffy. Add sugar and vanilla, mixing
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