---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Vegetables, Holiday
       Yield: 12 servings
       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,
       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