Cake:

  • 2-1/2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 tsp ground gloves
  • 1 c sugar
  • 1/2 c packed brown sugar
  • 3/4 c shortening, butter, or margarine (softened)
  • 1/2 c canned pumpkin
  • 3 eggs

Frosting:

  • 1 c heavy cream, whipped
  • 1/2 c powdered sugar, sifted
  • 1/4 tsp cinnamon
  • 1 tbl whipping cream, hot

Cake: Sift flour, baking powder, soda, salt, cinnamon, cloves, and sugar. Add brown sugar, shortening and pumpkin. Beat batter for 2 minutes. Add eggs and beat another 2 minutes. Line a pair of 2 inch baking pans with parchment paper that is cut to fit the pans. Turn batter into pans and bake at 350 for 25 to 30 min. Let cool before frosting.

Frosting: Spread at least 3/4 cup whipped cream between cake layers. Mix sugar, cinnamon, and hot whipping cream until well blended. Drizzle this glaze over the top of the cake with the remaining whipped cream.