Pumpkin Layer Cake

Pumpkin Layer Cake (Barbara Steppel, Southern Living magazine 1980)

Ingredients

2 cups sugar

4 eggs, well-beaten

1 cup vegetable oil

2 cups cooked, mashed pumpkin (remove as much water as possible by straining through cheesecloth) or 1 can (15 or 16 oz) of pumpkin

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. ground allspice

Instructions

Prepare all pan(s) with shortening or butter, flour, and lining with parchment paper circles to fit the bottom. (Save edges of parchment paper to line birthday cake plate.) Beat 4 eggs well in a large mixing bowl. Add sugar, oil, and pumpkin, mixing well with an electric mixer until combined. In a separate medium bowl, combine all dry ingredients. Gradually add all dry ingredients to the pumpkin mixture, beating ~ 1 minute on medium speed of electric mixer.

Pour batter into prepared pan(s) and bake: 325 degree oven for 25-30 minutes (three 9" round pans) - rotate pans between front and back of oven ~halfway through cooking time. or 350 degree oven for 40-45 minutes (one 9"x13" pan) or 325 degree oven for ~20 minutes for 18 cupcakes. Test cake for doneness with a toothpick in center. Cool in pan(s) 10-15 minutes; remove cake(s) from pan.

Cool completely before frosting with either cream cheese frosting or praline frosting. Cake often tastes better several days after baking. Store in refrigerator if frosted with cream cheese frosting. Lasts up to a week in the refrigerator, or freeze any leftovers (covered in nonstick foil).