Pumpkin Cake Promise

Here's the other delish fall recipe I promised. A church member, Jennifer, brought this cake to a luncheon at our church office during October Clergy Appreciation Month a few years ago. It was so delicious that we were all begging for the recipe. It is a very rich cake - the kind you want to save for special occasions, because you'll want to eat the whole thing yourself! I would take pictures of it, but I can't allow myself to make it until Thanksgiving!

Jennifer's Pumpkin Layer Cake

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 3/4 cup sugar
• 4 eggs
• 2 cups pumpkin pie filling
• 1 cup oil
• 1/2 cup chopped nuts (I use walnuts)

Mix dry ingredients, then add eggs, pumpkin, & oil. Mix well, then blend in nuts. Grease and flour two 9" cake pans. Divide batter between the two pans. Bake at 350 degrees for 30 minutes. Cool completely before frosting.

Cream Cheese Frosting:

• 8 oz. cream cheese
• 1/2 cup butter
• 4 cups powdered sugar
• 1 1/2 tsp vanilla
• 1 - 2 Tbsp milk

Blend until smooth, add the milk until frosting reaches a "spreadable" consistency. Spread some on top of the bottom layer of cake. Add the top layer, then frost the cake competely. You may wish to garnish with toasted chopped nuts or mellowcreme pumpkins.