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2 c. sifted flour 1/4 tsp. baking soda 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 c. shortening 1/2 c. sugar 1 c. brown sugar 2 eggs 3/4 c. canned pumpkin 1/3 c. sour milk 2/3 c. chopped nuts Sift together flour, baking soda, baking powder, salt and cinnamon. Cream together shortening and sugars. Add eggs, one at a time, and beat well after each addition. Stir in pumpkin. Add sifted dry ingredients to batter into two well-greased cake pans (8 x 8 x 2-inch) and bake in a moderate oven (375 degrees) for 25 minutes. Let stand for 10 minutes before removing from pans. Spread spiced whipped cream between layers and over top of cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |